Put your Feet Up Chicken Breast Korma Traybake

Put your Feet Up Chicken Breast Korma Traybake

Put your Feet Up Chicken Breast Korma Traybake

with Spiced Potatoes and Mango Slaw

Get 50% off 1st box + free dessert for life!

Our Put your Feet Up Chicken Breast Korma Traybake only takes 10 minutes to prep. Once the veg is in the oven, make your slaw before baking the chicken for an easy dinner that gives you time back! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

•Calorie Smart

•High Protein

Allergens:

Mustard

•Egg

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 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

North Indian Style Spice Mix

2 unit(s)

British Chicken Breasts

50 grams

Korma Curry Paste

(Contains: Mustard)

96 grams

Mayonnaise

(Contains: Egg, Mustard)

40 grams

Mango Chutney

120 grams

Coleslaw Mix

20 grams

Wild Rocket

Nutritional information

Energy (kJ)2485 kJ

Energy (kcal)594 kcal

Fat22.7 g

of which saturates2.9 g

Carbohydrate68 g

of which sugars19.9 g

Dietary Fiber9.9 g

Protein38.1 g

Salt2.49 g

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

Utensils

•Chopping Board

•Knife

•Baking Tray

•Large Bowl

Instructions

Get Started

1

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

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

Roast your Potatoes

2

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, 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.

Roast the Chicken

3

Lay the chicken breasts onto a lined baking tray, drizzle with oil, spread over the korma curry paste and season with salt and pepper.

Turn to coat in the marinade. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Make the Slaw

4

Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.

Toss the coleslaw mix through the mayo dressing and season with salt and pepper.

Finishing Touches

5

Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.

Serve

6

Once the chicken has finished roasting, slice into 2cm thick slices.

Share the sliced chicken between your serving plates and drizzle over the remaining mango chutney.

Serve with the spiced potatoes and mango rocket slaw.

Add the remaining mayo alongside for dipping.

Enjoy!

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