Peri Peri Chicken Breast Traybake

Name: Peri Peri Chicken Breast Traybake with Herby Potatoes and Tomato & Pea Shoot Salad
Total time: 30 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 unit(s) Garlic Clove; 450 grams Potatoes; 1 sachet(s) Dried Oregano; 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; 40 grams Pea Shoots; 1 tbsp Olive Oil for the Dressing; 1.5 tbsp Olive Oil for the Marinade; 2 tbsp Mayonnaise

with Herby Potatoes and Tomato & Pea Shoot Salad

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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.

Total30 minutes

Active 5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 sachet(s)

Peri Peri Seasoning

15 grams

Honey

2 unit(s)

British Chicken Breasts

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

40 grams

Pea Shoots

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1.5 tbsp

Olive Oil for the Marinade

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2637 kJ

Energy (kcal)630 kcal

Fat25.5 g

of which saturates3.8 g

Carbohydrate53.3 g

of which sugars10.4 g

Dietary Fibre5.9 g

Protein37.1 g

Salt0.3 g

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

Instructions

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 dried oregano, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

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.

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.

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.

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 for anyone who'd prefer it without dressing.

When everything is ready, divide the potatoes and chicken between your plates. Serve the pea shoot salad alongside and with a dollop of mayo for dipping (see ingredients for amount). Enjoy!