A quick, easy and delicious recipe that everyone in the family will enjoy!
I’ve been making this marinade since i was 16…yep 25 years! I just decided to slightly change it for a skinless veggie chicken bake with wholegrain gluten free noodles.
It mightn’t look all that amazing but trust me its loaded with flavour and lots of vegetables!
Since our bodies aren’t made to consume gluten, I’m trying out a number of products which are gluten free. I’ve found some that are delicious and taste just like the white noodles I used to eat back in the day.
Wokka noodles 98.9 % fat free, only 0.3 g sugar, 5.8g protein, low carb, only 120 cal per serve and delicious! 1/2 of a serve was plenty for me! So 1 packet can give you 4 serves.
So here is my favourite marinade, slightly adapted to suit a chicken bake and the entire family.
Serves 3 (If it’s a 6 pack of drumsticks, 2 each, otherwise 2 for adults and 1 each for children)
Ingredients
- 6 skinless chicken drumsticks (or remove skin yourself)
- 2 large carrots
- 1 large brown onion, (cut in large squares)
- 1 cup broccoli
- 1 cup cauliflower
- 1/2 cup beans (or peas/ snow peas)
- 1/2 stick leak, sliced
Sauce (All sauces are sugar and salt reduced)
- 4 tbl Extra Virgin Olive Oil
- 4 tbl sweet chilli sauce
- 4 tbl tomato sauce
- 4 tbl soy sauce
- 4 tbl barbecue sauce
- 2 tsp mixed herbs (fresh or dried)
Method
Pre-heat oven to 180 deg C.
Remove the skin from the chicken drumsticks if not done already and place in an oven proof baking dish.
Wash and prepare all vegetables, then place in baking dish with chicken.
In a separate bowl, mix the sauce ingredients together and combine well.
Pour sauce over top of chicken and vegetables.
Turn the chicken and vegetables over to coat in the sauce.
Place in the oven and bake for 45 minutes to an hour.
Whilst the chicken bake is cooking boil suggested cups of water to the noodles you are using and cook until soft. Drain and serve on plates.
Once chicken is cooked, place on top of noodles. Use remaining sauce to drizzle over top before serving.