Cajun Chicken Breast Traybake
with mini roasties and asparagus
Ingredients
1 piece
Garlic
2 sachet
Cajun Spice Mix
(Contains Sulphites)
320 g
Chicken Breast
3 piece
Potatoes
1 sachet
Honey
2 sachet
Mayo
(Contains Egg, Mustard)
½ piece
Lemon
75 g
Broccolini
1 piece
Carrot
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9..
Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Meanwhile, peel and grate the garlic (or use a garlic press). In a large bowl, mix together the cajun spice, garlic, honey and 1 tbsp oil (double for 4p) for the marinade. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add the chicken and turn to coat in the marinade. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick. Toss in a drizzle of oil, salt and pepper.
- Pop the marinated chicken and carrot onto another baking tray.
- Bake the chicken and carrot on the middle shelf until golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Trim the broccolini.
- Season with oil, salt and pepper.
- Pop into the oven next to the chicken with 12-15 mins of chicken cooking time remaining.
Zest half the lemon (double for 4p). In a small bowl mix a drizzle of oil, lemon zest, squeeze of lemon juice and mayo. Season to taste with salt and pepper and mix well.
When everything's ready, slice your chicken widthways and serve alongside the mini roasties and veg. Spoon over the lemon-mayo drizzle.