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Honeyed Chicken Breast and Veggie 'Nduja Traybake
Honeyed Chicken Breast and Veggie 'Nduja Traybake

Honeyed Chicken Breast and Veggie 'Nduja Traybake

with Sesame Roast Potatoes, Kale and Green Beans

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It only takes 10 minutes to prep this Honeyed Chicken Breast and Veggie 'Nduja Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:
High Protein
•Calorie Smart
Allergens:
Sesame

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

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

150 grams

Green Beans

2 unit(s)

British Chicken Breasts

30 grams

Honey

1 sachet(s)

Vegan ‘Nduja

100 grams

Kale

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2442 kJ
Energy (kcal)584 kcal
Fat22.2 g
of which saturates4 g
Carbohydrate62.7 g
of which sugars18.3 g
Dietary Fibre10.3 g
Protein40.5 g
Salt1.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Aluminum Foil

Instructions

PDF
Roast the Potatoes
1

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 one side of a large baking tray. Drizzle with oil and sprinkle over the sesame seeds. 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 the potato chunks on the middle shelf until golden, 30-40 mins. Turn halfway through.

Do the Prep
2

Meanwhile, trim the green beans.

Pop your 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.

Get Roasting
3

When the potatoes have cooked for 10-15 mins, pop the parcel onto the potato baking tray. Roast on the middle shelf until tender, 20-25 mins.

Meanwhile, lay the chicken thighs on a large plate. Season with salt and pepper.

Drizzle over the honey and vegan 'nduja (add less if you'd prefer things milder), then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bake the Chicken
4

Put the chicken breasts onto another baking tray.

Roast on the top shelf, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Roast the Kale
5

When the chicken has 8 mins remaining, remove the tray from the oven.

Spread the kale on the other side of the baking tray, drizzle with oil and season with a pinch of salt and pepper to taste.

Return the tray to the oven for the remaining time, until the kale is crispy, 7-8 mins.

Serve Up
6

Once roasted, share the chicken between your plates.

Serve the roasted potatoes, kale and green beans alongside. Add a dollop of mayo (see pantry for amount) for dipping. 

Enjoy!

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