Sticky Peri Peri Chicken Breast Traybake Jumble

Name: Sticky Peri Peri Chicken Breast Traybake Jumble with Crispy Kale, Roasted Potatoes and Greek Style Salad Cheese
Total time: 40 min
Yield: 2
Cuisine: Portuguese
Ingredients: 450 grams Potatoes; 2 unit(s) Carrot; 1 unit(s) Bell Pepper; 1 sachet(s) Peri Peri Seasoning; 2 unit(s) British Chicken Breasts; 100 grams Chopped Kale; 48 grams Sweet Chilli Sauce; 50 grams Greek Style Salad Cheese; 1 tbsp Honey; 2 tbsp Mayonnaise

with Crispy Kale, Roasted Potatoes and Greek Style Salad Cheese

Recipe Development TeamUpdated on September 29, 2025

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Brimming with flavour, this Sticky Peri Peri Chicken Traybake Jumble is elevated simplicity. Smoky and spicy with a slightly sweet kick, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.

Tags:

High Protein

Allergens:

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.

Total40 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Carrot

1 unit(s)

Bell Pepper

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

2 unit(s)

British Chicken Breasts

100 grams

Chopped Kale

48 grams

Sweet Chilli Sauce

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2790 kJ

Energy (kcal)667 kcal

Fat21.8 g

of which saturates6 g

Carbohydrate81.1 g

of which sugars32.6 g

Dietary Fibre11.4 g

Protein43.2 g

Salt2.39 g

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

Utensils

•Baking Tray

•Bowl

Cooking Instructions and Tips

PDF

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

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

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve the bell pepper and discard the core and seeds. Slice into 1cm wide strips.

Pop the potato chunks onto one side of a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over half the peri peri seasoning, 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.

When the potatoes have been roasting for 10 mins, add the carrots onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer.

Return to the oven and roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, add the chicken and sliced pepper to another baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the remaining peri peri seasoning and toss to coat.

Roast on the top shelf until the chicken is browned 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.

When the veg and chicken have cooked through, remove from the oven. Transfer the veg to a large bowl.

Spread the kale onto one of the (now empty) baking trays. Drizzle with oil and season with salt and pepper. Roast on the middle shelf of the oven until crispy, 4-6 mins.

Put the potatoes to one side, then drizzle the sweet chilli over the veg and season with more salt and pepper (if needed). Toss together until coated.

Once the kale has roasted, add to the veg bowl and combine.