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; 1 Red Wine Vinegar; ½ Creme Fraiche; ½ Provencal Herbs

with Body Boosting Veg

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This recipe is loaded with beautiful fresh veggies that really pull their weight in the nutritional stakes. Team these with a perfectly cooked herby chicken and you could be transported to the French countryside. We think this dish is best served with a bottle of something Provençal, just to increase the nutritional value!

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

Red Wine Vinegar

(Contains: Sulphites)

Creme Fraiche

(Contains: Milk)

Provencal Herbs

Nutritional information

/ per serving

Energy (kcal)452 kcal

Energy (kJ)1891 kJ

Fat19 g

of which saturates7 g

Carbohydrate39 g

of which sugars9 g

Protein38 g

Salt0.3 g

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

Utensils

•Baking Tray

•Knife

•Bowl

•Plate

Instructions

Preheat your oven to 200 degrees. Peel and chop the red onion into roughly 2cm chunks. Remove the core from the red pepper and chop this into 2cm chunks. Cut the top and bottom off the courgette and chop it, along with the new potatoes, into 2cm chunks. Toss your potatoes in a splash of oil, a pinch of salt and a good grind of black pepper. Place on a baking tray on the top shelf of your oven for around 10 mins.

After 10 mins, add your onion, courgette and pepper to the baking tray and cook for 20 mins, tossing halfway through, until everything is cooked through. Tip: To prevent soggy potatoes, don’t overcrowd the baking tray, just use two instead!

Butterfly the chicken by laying on a chopping board and placing your hand flat on top. Slice into your chicken from the side so that you can open it up like a book.

Mix the tomato purée with the herbs, a splash of oil and a pinch of salt and pepper. Rub this all over your chicken.

Once your veggies are cooked, move to the bottom shelf of your oven to keep warm and turn your grill to high heat.

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

When your veggies and chicken are cooked, remove from your oven. Cut your chicken into thin slices the width of your finger. Add the red wine vinegar to your veggies and toss. Plate up your veggies and lay your chicken on top with a dollop of crème fraîche.