Chicken, Crispy Butter Bean, Pitta Chip and Pear Traybake
with Amarillo Chilli Glaze, Pickled Red Onion and Soured Cream
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Spelt (wheat)
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Milk
Add a fresh flavour to your plates with pears. Crunchy, tart and delicious, pears are a late summer-autumn fruit that's as easily eaten as a snack as it can be transformed by roasting, poaching or caramelising. Naturally high in fibre, this powerhouse fruit is worth celebrating.
Ingredients
2 unit(s)
British Chicken Breasts
1 carton(s)
Butter Beans
1 unit(s)
Bell Pepper
1 unit(s)
Red Onion
2 unit(s)
Pear
1 unit(s)
Intense™ Tomato
4 unit(s)
Pitta Bread
(Contains: Cereals containing gluten, Wheat May be present: Spelt (wheat), Wheat, Cereals containing gluten)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Central American Style Spice Mix
40 grams
Amarillo Chilli Paste
20 grams
Wild Rocket
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
When the oven is hot, 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. The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve and peel the red onion. Cut one half into roughly 3cm wedges. Slice the other half as thinly as you can.
Drain and rinse the butter beans in a sieve. Trim, core and cut the pear into 8 wedges (no need to peel).
Halve the tomato, then cut each half into 1cm thick wedges.
Place the butter beans, sliced bell pepper, pear wedges, tomato wedges and red onion wedges on a baking tray. Drizzle with oil and sprinkle over the Central American style spice mix. Season with salt and pepper.
Toss everything to coat and spread out in a single layer. TIP: Use two trays if needed.
When the oven is hot, roast on the middle shelf until the veg is tender and the beans are golden, 20-25 mins.
Meanwhile, pop the sliced onion into a large salad bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
When the veg has been roasting for around 10 mins, tear the pitta bread into 3cm chunks.
Add the pitta bread chunks to a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Bake on the middle shelf of the oven until golden, 8-10 mins more.
When everything's finished roasting, add the roasted veg, pitta and amarillo chilli paste to the bowl of pickled onion.
Season with salt and pepper and toss to coat everything.
Once cooked, thinly slice the chicken widthways.
Share the roasted veg and beans between your bowls.
Top with the roasted chicken, a handful of rocket and drizzle over the soured cream to finish.
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