Provençal Grilled Chicken

Name: Provençal Grilled Chicken with Body Boosting Veg
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 Red Onion; 1 Red Pepper; 1 Courgette; 1 New Potatoes; 2 British Chicken Breasts; 1 Tomato Puree; ½ Provencal Herbs; 1 Red Wine Vinegar; 1 Creme Fraiche

with Body Boosting Veg

Recipe Development TeamPublished on December 11, 2015

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Tags:

Not Suitable for Coeliacs

•Healthy

Allergens:

Sulphites

•Milk

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

Red Onion

Red Pepper

Courgette

(May contain traces of: Celery)

New Potatoes

British Chicken Breasts

Tomato Puree

Provencal Herbs

Red Wine Vinegar

(Contains: Sulphites)

Creme Fraiche

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)481 kcal

Energy (kJ)2013 kJ

Fat17 g

of which saturates13 g

Carbohydrate44 g

Protein35 g

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

Utensils

•Baking Tray

•Knife

•Bowl

•Plate

Cooking Instructions and Tips

Pre-heat your oven to 200 degrees. Peel and chop your onion into roughly 2cm chunks. Remove the core from the pepper and chop this into 2cm chunks. Chop your courgette and new potatoes into 2cm chunks as well. Toss the potatoes and red onion in 1 tbsp of olive oil, ¼ tsp of salt and a good grind of pepper. Place on a baking tray on the top shelf of the oven for around 20-25 mins (or until crispy).

Toss the courgette and red pepper in 1 tbsp of olive oil and a pinch of salt and pepper. Place on another baking tray on the middle shelf of the oven for around 15-20 mins or until cooked through and slightly charred at the edges.

To butterfly your chicken, lay it flat on the chopping board and place your hand flat on top. Slice into the chicken from the side so that you can open it up like a book (See the picture for a bit of help).

Mix the tomato purée with the herbs, 2 tsp of olive oil and a pinch of salt and pepper. Rub this all over the chicken breasts.

Once the potatoes and onion chunks are cooked, transfer them onto the baking tray with the other veg. Keep this on the middle shelf of the oven and turn the grill to high heat.

Place the chicken on the empty baking tray and pop under the the grill. Grill the chicken for around 6-8 mins on each side or until completely cooked through. Tip: The chicken is cooked through when it is no longer pink in the middle.

When the vegetables are cooked and the chicken is almost cooked, take the veggies out of the oven, add your red wine vinegar to the baking tray and toss. Serve the chicken on top of the veggies, with a dollop of crème fraîche on top.