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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:SulphitesEggMustard

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic Clove

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 sachet(s)

Peri Peri Seasoning

1 sachet(s)

Honey

2 unit(s)

Chicken Fillet

1 sachet(s)

Apple Cider Vinegar

(ContainsSulphites)

125 grams

Baby Plum Tomatoes

40 grams

Pea Shoots

1 sachet(s)

Mayonnaise

(ContainsEgg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1964 kJ
Energy (kcal)469 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate50 g
of which sugars10.0 g
Protein45 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Baking Tray
Large Bowl
Spoon
Plate
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!