Peri Peri Chicken Breast Traybake

Name: Peri Peri Chicken Breast Traybake with Roast Potatoes and Tomato & Pea Shoot Salad
Total time: 45 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 unit(s) Garlic Clove**; 450 grams Potatoes; 1 sachet(s) Peri Peri Seasoning; 15 grams Honey; 2 unit(s) British Chicken Breasts; 15 milliliter(s) Cider Vinegar; 1 unit(s) Medium Tomato; 40 grams Pea Shoots; 1.5 tbsp Olive Oil for the Marinade; 1 tbsp Olive Oil for the Dressing; 2 tbsp Mayonnaise

with Roast Potatoes and Tomato & Pea Shoot Salad

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Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.

Tags:

Family Friendly

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.

Total45 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove**

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

15 grams

Honey

2 unit(s)

British Chicken Breasts

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Medium Tomato

40 grams

Pea Shoots

Not included in your delivery

1.5 tbsp

Olive Oil for the Marinade

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2496 kJ

Energy (kcal)597 kcal

Fat24 g

of which saturates3.2 g

Carbohydrate54.7 g

of which sugars10.5 g

Protein44.7 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Large Bowl

•Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Chop the potatoes into 2cm chunks (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

In a large bowl, mix together the peri peri seasoning (use less if you'd prefer things milder), garlic, olive oil for the marinade (see pantry for amount) and half the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the oven is hot, roast the potatoes on the middle shelf for 30-40 mins and the chicken on the top shelf until golden and cooked through, 25-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Turn the potatoes halfway through.

Meanwhile, in another large bowl, add the cider vinegar, olive oil for the dressing (see pantry for amount) and remaining honey.

Season with salt and pepper, mix well, then set the dressing aside.

Just before you're ready to serve, chop the tomato into 2cm chunks.

Add the tomatoes and pea shoots 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.