Cajun Chicken Traybake
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Cajun Chicken Traybake

Cajun Chicken Traybake

with broccolini and 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.

Calorie Smart
Protein Rich
Quick Prep
Total Time35 minutes
Cooking Time15 minutes


Serving amount

1 unit(s)


2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

320 grams

Chicken Breast

1 sachet(s)


2 sachet(s)


(Contains Egg, Mustard)

½ unit(s)


75 grams


1 unit(s)


500 grams

Baby Potatoes

1 unit(s)


Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2480 kJ
Energy (kcal)593 kcal
Fat13 g
of which saturates1.9 g
Carbohydrate81 g
of which sugars16.4 g
Dietary Fiber0 g
Protein43.4 g
Cholesterol0 mg
Salt0.89 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.


Baking Sheet with Baking Paper


Roast the Potatoes
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks.
  • Pop 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
  • 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.

Cook the Chicken
  • Meanwhile, trim the carrot and parsnip then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
  • Pop onto a (separate) lined baking tray.
  • Toss with saltpepper and a drizzle of oil.
  • Arrange the marinated chicken next to the veg 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
  • Meanwhile, trim the bottom of the broccolini.
  • Zest half the lemon (double for 4p) then cut into thick wedges.
  • When the chicken and veg have been cooking for 10 mins, remove from the oven and pop the broccolini onto the tray next to them.
  • Drizzle with oil and season with salt and pepper.
  • Cook for the remaining time, 10-15 mins.
Make the Mayo Drizzle
  • 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
  • When everything is ready, slice the chicken widthways.
  • Plate up the sliced chicken with roast potatoes and veg alongside.
  • Finish with a drizzle of the lemony mayo.