Peri Peri Chicken Breast Traybake

Name: Peri Peri Chicken Breast Traybake with Roast Potatoes and Tomato & Baby Leaf 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; 125 grams Baby Plum Tomatoes; 50 grams Baby Leaf Mix; 1.5 tbsp Olive Oil for the Marinade; 1 tbsp Olive Oil for the Dressing; 2 tbsp Mayonnaise

with Roast Potatoes and Tomato & Baby Leaf Salad

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It only takes 10 minutes to prep this Peri Peri Chicken Breast Traybake, then everything goes straight into the oven while you dress the salad for an easy dinner that gives you time back!

Tags:

Family Friendly

•High Protein

•Calorie Smart

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.

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

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

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)2395 kJ

Energy (kcal)572 kcal

Fat25.8 g

of which saturates3.9 g

Carbohydrate55.3 g

of which sugars10.8 g

Dietary Fiber6.5 g

Protein37.5 g

Salt0.7 g

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

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 the potato chunks 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.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

In a large bowl, mix the peri peri seasoning, 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.

Roast the chicken on the top shelf until golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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.

Halve the baby plum tomatoes and add to the dressing. Mix together then set aside.

Just before you're ready to serve, add the baby leaves to the dressing bowl and toss well to coat.

When everything's ready, slice your chicken widthways into 2cm thick slices and serve alongside the potatoes.

Share the tomato and baby leaf salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).

Enjoy!