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Cajun Chicken Traybake
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Cajun Chicken Traybake

Cajun Chicken Traybake

with broccolini and mini roast potatoes

This traybake might be a snap to prepare, but that doesn't mean it's not filled with flavour. Between golden roast potatoes, tender broccolini, soft sweet carrots and juicy chicken breast, this is a dish that's definitely minimal effort for maximum reward.

Tags:
Under 650 calories
Quick Prep
Allergens:
Sulphites
Egg
Mustard
Total Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Garlic

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

320 grams

Chicken Breast

3 unit(s)

Potatoes

1 sachet(s)

Honey

2 sachet(s)

Mayo

(Contains Egg, Mustard)

½ unit(s)

Lemon

75 grams

Broccolini

1 unit(s)

Carrot

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)636 kcal
Energy (kJ)2661 kJ
Fat19.3 g
of which saturates3.2 g
Carbohydrate76.1 g
of which sugars11 g
Dietary Fiber0 g
Protein42.1 g
Cholesterol0 mg
Salt2.4 g
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

Zester
Grater
Baking Sheet with Baking Paper

Instructions

Roast the Potatoes
1
  • Preheat the 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.

Make the Marinade
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • In a large bowl, mix the cajun spice, garlic, honey and 1 tbsp oil (double for 4p).
  • Season with salt and pepper.
  • Add the chicken and turn to coat in the marinade. 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.

Roast the Chicken
3
  • Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
  • Pop onto a (separate) lined baking tray, drizzle with oil, season with salt and pepper then toss to coat.
  • Arrange the marinated chicken next to the carrot on the tray.
  • Roast together on the middle shelf of the oven until golden and cooked through, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Get Prepped
4
  • Meanwhile, trim the bottom of the broccolini.
  • Season with oil, salt and pepper.
  • When the chicken and carrots have been cooking for 10 mins, remove from the oven and pop the broccolini onto the tray next to them.
  • Cook for the remaining time, 10-15 mins.
Make the Mayo Drizzle
5
  • Zest half the lemon (double for 4p) then cut into thick wedges. 
  • In a small bowl mix a drizzle of oil, the lemon zest, a squeeze of lemon juice and mayo.
  • Season to taste with salt and pepper.
  • Mix well to combine.
Finish and Serve
6
  • When everything is ready, slice the chicken widthways.
  • Plate up the sliced chicken alongside the roast potatoes, carrots and broccolini.
  • Finish with a drizzle of the lemony mayo.
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