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Peri Peri Chicken Breast Traybake
Peri Peri Chicken Breast Traybake

Peri Peri Chicken Breast Traybake

with Herby Potatoes and Tomato & Rocket Salad

Recipe Development Team
Recipe Development TeamPublished on January 02, 2022
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This Peri Peri Chicken Breast Traybake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Under 600 calories
•Family Friendly
Allergens:
Sulphites
•Egg
•Mustard

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
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove

450

Potatoes

1

Provencal Herbs

1

Peri Peri Seasoning

1

Honey

2

British Chicken Breasts

1

Apple Cider Vinegar

(Contains: Sulphites)

125

Baby Plum Tomatoes

40

Wild Rocket

1

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1

Olive Oil for the Dressing

1.5

Olive Oil for the Marinade

Nutritional information

Energy (kJ)2323 kJ
Energy (kcal)555 kcal
Fat18 g
of which saturates3 g
Carbohydrate56 g
of which sugars13 g
Protein45 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Cooking Instructions and Tips

Prep the Veg
1

Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the Provencal herbs, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

Flavour the Chicken
2

Put the peri peri seasoning (add less if you don't like heat), garlic, olive oil for the marinade (see ingredients for amount) and half the honey into a large bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season with salt and pepper and mix to combine. Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Get Roasting
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, 25-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Mix the Dressing
4

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

Make the Salad
5

Just before serving, add the tomatoes and rocket to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without dressing.

Serve
6

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

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