Chicken Margherita

Name: Chicken Margherita with Italian Roasties and Broccoli
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 British Chicken Breasts; 200 Broccoli Florets; ½ Finely Chopped Tomatoes; ½ Mozzarella; 12 Basil; ½ Dried Oregano; 450 Potatoes

with Italian Roasties and Broccoli

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Tonight's chicken dish is inspired by the flavours of a classic margherita pizza. And who doesn’t like pizza? No one, that's who. Tender chicken breast is baked with tomato sauce and mozzarella and served with herby roast potatoes. Everyone is sure to want a pizza the action!

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

British Chicken Breasts

200

Broccoli Florets

Finely Chopped Tomatoes

Mozzarella

(Contains: Milk)

Basil

Dried Oregano

450

Potatoes

Nutritional information

Energy (kcal)548 kcal

Energy (kJ)2293 kJ

Fat12 g

of which saturates6 g

Carbohydrate54 g

of which sugars9 g

Protein56 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Strainer

•Paper Towel

•Oven dish

•Grill Pan

•Plate

Instructions

Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel). Pop on a lined baking tray and drizzle over a glug of oil. Season with salt and pepper, sprinkle on the dried oregano and toss to coat. TIP: If you think the kids would prefer plain potatoes, leave out the oregano! Spread out evenly and roast on the middle shelf of your oven until soft and golden, 30-35 mins. Turn halfway through cooking.

Drain the liquid from the mozzarella cheese and cut into thin slices. Lay them on some kitchen paper to absorb the excess moisture. Chop the broccoli into small florets (like small trees).

Pour the chopped tomatoes into an ovenproof dish. Heat a splash of oil in a frying pan over medium-high heat. Season both sides of the chicken with salt and pepper, then fry (in batches if your frying pan isn't very big) until golden brown all over, 3-4 mins on each side. Add the chicken to the chopped tomatoes in the ovenproof dish. Give the pan a quick wash - we'll use it later for the broccoli.

Place the mozzarella slices on top of the chicken. Grind on some pepper. Bake on the top shelf of your oven until the cheese is cooked and the cheese is golden and bubbly, 18-20 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

When the potato and chicken are 5 mins away from being cooked, heat a splash of oil in your frying pan over medium-high heat. Stir-fry the broccoli for 3 mins and then add a splash of water. Cover the pan with a lid or foil and steam the broccoli until tender, another 2-3 mins. Drain off any excess water, season with salt and pepper and get ready to serve.

Share the Italian roasties between your plates and then pop a cheesy chicken breast alongside. Serve with the broccoli and a spoonful of tomato sauce drizzled over. Enjoy!