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Peri Peri Chicken Breast Traybake
Peri Peri Chicken Breast Traybake

Peri Peri Chicken Breast Traybake

with Herby Potatoes and Pea Shoot Salad

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Tags:
Under 600 calories
Allergens:
Schwefeldioxide und Sulfite

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.

Total35 minutes
Active 5 minutes
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

450

Potatoes

1

Dried Oregano

1

Peri Peri Seasoning

15

Honey

2

British Chicken Breasts

15

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

125

Baby Plum Tomatoes

40

Pea Shoots

1

Mayonnaise

Not included in your delivery

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)469 kcal
Energy (kJ)1964 kJ
Fat11 g
of which saturates2 g
Carbohydrate50 g
of which sugars10 g
Protein45 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Garlic Press
•Knife
•Large Bowl
•Spoon
•Plate

Instructions

Prep the Veg
1

Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Chop the potatoes into roughly 2cm chunks (no need to peel) and pop onto a large, low-sided, wide baking tray. Drizzle with oil, then season with salt, pepper and the oregano. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary, you want the potato chunks nicely spread out.

Prep the Chicken
2

Put the peri peri seasoning, garlic and half of the honey into a large bowl. Drizzle in some oil, season with salt and pepper and mix to combine into a paste. Add the chicken and turn to coat in the paste, then pop onto another baking tray. IMPORTANT: Wash your hands after handling chicken and its packaging.

Roast
3

When the oven is hot, roast the potato chunks on the top shelf and the chicken on the middle shelf until golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Make the Dressing
4

In another large bowl, add the cider vinegar, olive oil (see ingredients for amount) and remaining honey. Season with salt and pepper, mix well then set aside. This is your salad dressing.

Finish
5

While everything cooks, chill out! Just before serving, add the tomatoes and pea shoots to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing, in case anyone prefers it plain.

Serve
6

When everything is ready, divide the potato chunks between your plates. Serve the chicken and pea shoot salad alongside, with a dollop of mayo for dipping. Enjoy!

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