Red Pepper Chilli Jelly Glazed Chicken Bake
with Sweet Potato Wedges and Zingy Baby Gem & Peanut Salad
- Peanut
- Egg
- Mustard
- Celery
- Mustard
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
It only takes 10 minutes to prep this Red Pepper Chilli Jelly Glazed Chicken Bake. Everything goes straight into the oven whilst you make the salad for an easy dinner that gives you time back!
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Mexican Style Spice Mix
2 unit(s)
British Chicken Breasts
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Lime
37.5 grams
Red Pepper Chilli Jelly
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Mexican 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 top shelf until golden, 25-35 mins. Turn halfway through.
When the wedges have roasted for 5 mins, pop the chicken breasts on the tray alongside. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Return to the oven and bake for the remaining time, until golden brown and cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Cut the lime into wedges.
In a medium bowl, combine a good squeeze of lime juice from a lime wedge, honey and olive oil for the dressing (see pantry for both). Season with salt and pepper.
Set your dressing aside.
When everything's cooked, add the baby gem to the dressing. Toss to coat.
Remove the chicken tray from the oven. Drizzle the red pepper chilli jelly over the chicken and turn to evenly glaze.
Share the chicken between your plates. Spoon over any remaining glaze from the tray.
Serve the sweet potato wedges, salad and remaining lime wedges alongside.
Sprinkle the peanuts over the salad. Finish with a dollop of mayo for dipping.
