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Baked Chicken Breast and Tahini Veg Traybake

Baked Chicken Breast and Tahini Veg Traybake

with golden butternut squash

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Calories

:

741 kcal

Protein

:

56.7g protein

Total

:

30 minutes

Difficulty

:

Easy

Family Friendly

High Veggie

Protein Rich

Allergens:

Sesame
Cereals containing gluten
Wheat
Kamut (wheat)
Khorasan (wheat)
Oats
Rye
Barley
Cereals containing gluten
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 sachet(s)

Tahini

(Contains: Sesame)

2 unit(s)

Garlic

125 grams

Cherry Tomatoes

300 grams

Diced Butternut Squash

1 unit(s)

Sweet Potato

1 unit(s)

Lemon

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

1 sachet(s)

Vegetable Stock

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3102 kJ

Energy (kcal)741 kcal

Fat14.8 g

of which saturates3.3 g

Carbohydrate94.8 g

of which sugars20.9 g

Dietary Fiber16.5 g

Protein56.7 g

Salt2.2 g

Potassium678.8 mg

Calcium44.8 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

Get Prepped

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (peeling optional).
Peel and grate the garlic (or use a garlic press).
Halve and juice the lemon.

Cook the Butternut

2

Pop the chicken, butternut squash and sweet potato onto a large (lined) baking tray.
Toss with salt, pepper and a drizzle of oil.
Roast on the top shelf until golden, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Make the Bulgur

3

Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
In a small mixing bowl, add the tahini, half the lemon juice, garlic, and a drizzle of oil. Season to taste with salt and pepper.

Dish Up

4

Toss the roasted veg and bulgur together.
Divide everything between plates.
Drizzle the tahini lemon sauce over the top.

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