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Balsamic Tomato Baked Chicken and Herby Butternut

Balsamic Tomato Baked Chicken and Herby Butternut

with tomato salad

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Calories

:

351 kcal

Protein

:

42.7g protein

Total

:

40 minutes

Difficulty

:

Easy

Family Friendly

Calorie Smart

Protein Rich

Allergens:

Sulphites

A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.

Ingredients

Serving amount

300 grams

Diced Butternut Squash

1 sachet(s)

Sun Dried Tomato Paste

40 grams

Salad Leaves

1 unit(s)

Tomato

1 sachet(s)

Dried Oregano

1 unit(s)

Carrot

320 grams

Irish Chicken Breast

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)1467 kJ

Energy (kcal)351 kcal

Fat9.1 g

of which saturates3.1 g

Carbohydrate27.2 g

of which sugars17.4 g

Dietary Fiber7.9 g

Protein42.7 g

Salt3.2 g

Potassium98.4 mg

Calcium4.4 mg

Iron0.1 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

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Veg

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the butternut squash and carrot onto a large (lined) baking tray.
Toss with oil, oregano, salt and pepper. Then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.

Cook the Chicken

2

Lay the chicken onto a lined baking tray.
Season with salt and pepper. Spread half the sun dried tomato paste over the chicken with the back of a spoon.
Roast on the middle shelf until cooked through, 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.

Toss the Salad

3

Once everything is almost ready, chop the tomato into 2cm chunks.
Toss the salad leaves with the tomato, remaning sun dried tomato paste, balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Divide and Serve

4

Divide the roast veg and tossed salad between plates.
Serve with the chicken alongside.

Meal right image

Explore Similar Recipes

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