Cajun Traybake with Beef Rump
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.
Tags:
Family Friendly
•Protein Rich
Allergens:
Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
250 grams
Irish Beef Rump
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
½ unit(s)
Lemon
75 grams
Broccolini
1 unit(s)
Carrot
500 grams
Baby Potatoes
1 unit(s)
Parsnip
15 grams
Maple Syrup
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2710 kJ
Energy (kcal)648 kcal
Fat29.9 g
of which saturates8.9 g
Carbohydrate61.2 g
of which sugars19.6 g
Dietary Fiber11.4 g
Protein36.3 g
Cholesterol0 mg
Salt0.93 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
Cooking Steps
1
- 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 the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- In a large bowl, mix the Cajun spice, garlic, maple syrup and 1 tbsp oil (per 2P).
- 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.
NOTE: Swapping to beef rump? Marinate as instructed. Add to a hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
3
- 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 salt, pepper 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.
4
- Meanwhile, zest half a lemon (per 2P) 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.
5
- 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.
6
- 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.
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