Fuss-Free Teriyaki Chicken Traybake
with Sesame Potatoes and Green Veg
It only takes 10 minutes to prep this Fuss-Free Teriyaki Chicken Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
80 grams
Green Beans
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Thai Style Spice Mix
80 grams
Young Pea Pods
50 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
Not included in your delivery
4 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the green beans.
Pop your green beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel. Set aside for now.
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, 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 middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, lay the chicken onto one side of another baking tray.
Sprinkle over the Thai style spice mix, drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the chicken has roasted for 5 mins, add the green bean parcel to the other side of the tray. Return to the oven and roast for the remaining time until tender, 20-25 mins.
When the potatoes and chicken have 10-12 mins left, add the pea pods to the potato tray and drizzle with oil.
Season with salt and pepper. Toss to coat, then spread out in a single layer, then return the tray to the middle shelf for the remaining time.
Once cooked, drizzle the teriyaki sauce over the chicken and turn in the sauce. Transfer the chicken to your plates.
Serve with your sesame potatoes and roasted veg alongside.
Finish with a dollop of mayo (see pantry for amount) for dipping.
