Bulgogi Chicken Traybake
with sesame potatoes and broccolini0.0(0)
Calories
:Â
419 kcalProtein
:Â
47g proteinTotal
:Â
35 minutesDifficulty
:Â
EasyProtein Rich
Calorie Smart
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Fish
- Sesame
Widely associated with Korean barbecue dishes, bulgogi's name comes from the Korean word for 'fire meat'. Don't worry though, the flavours in this recipe are perfectly balanced!
Ingredients
Serving amount
320 grams
Irish Chicken Breast
500 grams
Baby Potatoes
70 grams
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
75 grams
Broccolini
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Carrot
10 grams
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1754 kJ
Energy (kcal)419 kcal
Fat7.7 g
of which saturates3.3 g
Carbohydrate45.5 g
of which sugars23.6 g
Dietary Fiber10.1 g
Protein47 g
Salt2.6 g
Potassium887 mg
Calcium46.4 mg
Iron0.3 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 1cm chunks (no need to peel).
- Trim and chop the carrot into 1cm chunks (peeling optional).
- Halve any thick broccolini stems lengthways.
2
- Pop the potatoes and carrot onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until golden, 30-35 mins.
- Turn the tray halfway through cooking.
3
- Meanwhile, lay the chicken onto another lined baking tray.
- Sprinkle over the Thai style spice blend, drizzle with oil and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- When the chicken has cooked for 15 mins, add the broccolini to the tray and drizzle with oil. Season with salt and pepper.
- Toss to coat, then spread out in a single layer.
- Drizzle three-quarters of the bulgogi sauce over the chicken, then return the tray to the middle shelf for the remaining time, 10-15 mins.
6
- Once cooked, cut the chicken widthways into 2cm thick slices, then transfer to your plates and spoon over any remaining bulgogi sauce.
- Serve with sesame potatoes, carrots and roasted broccolini alongside.
