Fuss-Free Tandoori Inspired Chicken Breast Traybake

Name: Fuss-Free Tandoori Inspired Chicken Breast Traybake with Potatoes, Tomatoes and Yoghurt Drizzle
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Garlic Clove; 2 unit(s) British Chicken Breasts; 50 grams Korma Curry Paste; 75 grams Low Fat Natural Yoghurt; 450 grams Potatoes; 1 unit(s) Green Pepper; 1 sachet(s) Tandoori Masala Mix; 2 unit(s) Medium Tomato; 40 grams Mango Chutney; ½ tbsp Olive Oil for the Dressing

with Potatoes, Tomatoes and Yoghurt Drizzle

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It only takes 10 minutes to prep this Fuss-Free Tandoori Inspired Chicken Traybake. Prep the veg and marinate the chicken, then everything goes straight into the oven in for an easy dinner that gives you time back!

Tags:

Family Friendly

•Prepped in 10

•Medium Spice

•High Protein

•Calorie Smart

Allergens:

Mustard

•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.

Total40 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

50 grams

Korma Curry Paste

(Contains: Mustard)

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

450 grams

Potatoes

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 sachet(s)

Tandoori Masala Mix

2 unit(s)

Medium Tomato

40 grams

Mango Chutney

Not included in your delivery

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2231 kJ

Energy (kcal)533 kcal

Fat12.1 g

of which saturates3.1 g

Carbohydrate69.4 g

of which sugars22.4 g

Dietary Fibre9.2 g

Protein40 g

Salt1.78 g

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

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

In a large bowl, add the garlic, chicken, korma curry paste and half the yoghurt. Season with salt, then mix to coat the chicken in the marinade. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the tandoori masala mix.

Toss to coat, then 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, pop the pepper chunks onto one side of a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat.

Lay the marinated chicken flat onto the other side of the same tray as the pepper.

Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 16-18 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything bakes, cut the tomatoes into 2cm chunks and pop them into a small bowl.

Season with salt and pepper, then stir through the olive oil for the dressing (see pantry for amount). Set aside.

When the chicken and veg are cooked, share the chicken, roasted peppers and spiced potatoes between your plates. Spoon over the tomatoes.

Finish by drizzling over the mango chutney and remaining yoghurt.