Chicken on Cheesy Peri Peri Butter Beans
with Hidden Veg: Bell Pepper and Carrot
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
Looking for a way to sneak in some goodness to your kids' meals? Our Chicken on Cheesy Peri Peri Butter Beans cleverly hides vegetables in the butter bean sauce. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
2 unit(s)
British Chicken Breasts
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small 1cm pieces.
Halve the bell pepper and discard the core and seeds. Chop into 2-3cm chunks.
Pop the carrot and pepper chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until the veg is tender, 22-25 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the ciabatta.
Spread half the garlic over the cut sides of the ciabatta and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, drain and rinse the butter beans in a sieve.
Hide the veg: Once cooked, add the carrot and pepper to a blender along with the remaining garlic, passata, peri peri seasoning and chicken stock paste. Season with salt and pepper. Blitz until smooth.
If you don't have a blender, add the unblended mixture to the saucepan and warm up as directed in step 4.
Pour the blended sauce into a large saucepan on medium-high heat.
Stir in the butter beans, sugar and water for the sauce (see pantry for both amounts).
Bring the sauce to a boil, then simmer until slightly thickened, 4-5 mins.
Meanwhile, pop the ciabatta halves onto the (now empty) baking tray, cut side up. Bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.
Once the sauce has thickened, stir in the butter (see pantry for amount).
Cut the chicken widthways into 2cm slices.
Divide the beans and sauce between bowls.
Top with the sliced chicken and sprinkle over the cheese.
Serve with the garlic ciabatta on the side.
