Peri Peri Chicken Breast Traybake

Name: Peri Peri Chicken Breast Traybake with Herby Potatoes and Pea Shoot Salad
Total time: 35 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 Garlic Clove**; 450 Potatoes; 1 Dried Oregano; 1 Peri Peri Seasoning; 15 Honey; 2 British Chicken Breasts; 15 Cider Vinegar; 125 Baby Plum Tomatoes; 40 Pea Shoots; 1 Mayonnaise; 1 Olive Oil for the Dressing

with Herby Potatoes and Pea Shoot Salad

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Tags:

Under 600 calories

Allergens:

Sulphites

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

Garlic Clove**

450

Potatoes

Dried Oregano

Peri Peri Seasoning

Honey

British Chicken Breasts

Cider Vinegar

(Contains: Sulphites)

125

Baby Plum Tomatoes

Pea Shoots

Mayonnaise

Not included in your delivery

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

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.

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.

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.

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.

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.

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!