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Fuss-Free Teriyaki Chicken Traybake
Fuss-Free Teriyaki Chicken Traybake

Fuss-Free Teriyaki Chicken Traybake

with Sesame Potatoes and Green Veg

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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!

Tags:
Family Friendly
•High Protein
•Prepped in 10
•Calorie Smart
•Low Carb
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

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

Nutritional information

Energy (kJ)2477 kJ
Energy (kcal)592 kcal
Fat26.7 g
of which saturates3.3 g
Carbohydrate55.7 g
of which sugars11 g
Dietary Fibre7.5 g
Protein39.5 g
Salt1.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Aluminum Foil
•Baking Tray

Instructions

PDF
Get Prepped
1

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.

Roast the Potatoes
2

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.

Spice up the Chicken
3

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.

Ready, Steady, Roast
4

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.

Veg Time
5

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.

Serve Up
6

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.

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