Fuss-Free Hoisin Chicken Breast Traybake

Name: Fuss-Free Hoisin Chicken Breast Traybake with Sesame Roast Potatoes, Asparagus and Tenderstem® Broccoli
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 450 grams Potatoes; 5 grams Black Sesame Seeds; 1 sachet(s) Chinese Five Spice; 80 grams Tenderstem Broccoli; 100 grams Asparagus; 2 unit(s) British Chicken Breasts; 60 grams Hoisin Sauce; 2 tbsp Mayonnaise

with Sesame Roast Potatoes, Asparagus and Tenderstem® Broccoli

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It only takes 10 minutes to prep this Fuss-Free Hoisin Chicken Thigh Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:

High Protein

•Calorie Smart

Allergens:

Sesame

•Soya

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.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

1 sachet(s)

Chinese Five Spice

80 grams

Tenderstem Broccoli

100 grams

Asparagus

2 unit(s)

British Chicken Breasts

60 grams

Hoisin Sauce

(Contains: Soya)

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2233 kJ

Energy (kcal)534 kcal

Fat17.7 g

of which saturates2.7 g

Carbohydrate59 g

of which sugars13.6 g

Dietary Fiber8.7 g

Protein40.8 g

Salt1.88 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds and half the Chinese Five Spice. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.

Pop the chicken onto one side of another large baking tray. Drizzle with oil, sprinkle over the remaining Chinese Five Spice, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the middle shelf of your oven until cooked through and tender, 30-35mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the chicken has 10 mins remaining, remove the tray from the oven.

Pop the broccoli and asparagus alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the middle shelf of your oven for the remaining time, until the broccoli and asparagus are tender and chicken is cooked through, 10-12 mins.

If you'd prefer to boil your broccoli and asparagus, cut into thirds, then boil for 3-4 mins before the end, until tender.