Teriyaki Chicken Udon and Veggie Gyoza Traybake

Meanwhile, cut the bell pepper into thin strips.

Peel and grate the garlic (or use a garlic press).

When the chicken has 10 mins remaining, remove the tray from the oven. 

Pop the sliced pepper and pea pods alongside the chicken. Drizzle with oil and sprinkle over the garlic. Season with salt and pepper, then toss to coat.

Drizzle the honey (see pantry for amount) over the chicken, then return to the oven for the remaining cook time, 10-12 mins.

Meanwhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 10-12 mins. Turn halfway through.

Meanwhile, boil a full kettle.

Pop the udon noodles into a large bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently tease apart with a fork. 

Drain in a colander.

Once cooked, remove the chicken from the oven and transfer to your board. Allow to rest for a couple of mins.

Add the udon noodles, teriyaki sauce and soy sauce to the tray with the roasted veg. Toss to coat. 

Cut the chicken widthways into 1cm slices, then add to the noodles and toss to combine.