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Chicken Breast Traybake

Chicken Breast Traybake

with creamy potato salad

4.0(6)

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Calories

:

549 kcal

Protein

:

46.8g protein

Total

:

40 minutes

Difficulty

:

Easy

Calorie Smart

Protein Rich

Allergens:

Sulphites
Egg
Mustard

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Garlic

5 grams

Parsley

1 unit(s)

Onion

2 unit(s)

Scallion

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

250 grams

Cherry Tomatoes

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

500 grams

Baby Potatoes

320 grams

Irish Chicken Breast

1 sachet(s)

Central American Style Spice Mix

Not included in your delivery

1 tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2299 kJ

Energy (kcal)549 kcal

Fat20.9 g

of which saturates3.9 g

Carbohydrate47.2 g

of which sugars24.5 g

Dietary Fiber11.9 g

Protein46.8 g

Salt7.2 g

Potassium1440.7 mg

Calcium86.1 mg

Iron1.3 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

•Grater

•Baking Sheet with Baking Paper

•Colander

Cooking steps

Boil the Baby Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Boil a large pot of salted water for the potatoes.
Halve the baby potatoes (quarter larger potatoes).
When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
Once cooked, drain in a colander and allow to cool.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped

2

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces.
Halve, peel and thinly slice the onion.
Halve the tomatoes.
Finely chop the parsley. Thinly slice the scallion.
Peel and grate the garlic (or use a garlic press).

Bake the Chicken

3

Arrange the chicken on a lined baking tray.
Rub with Central American spice, salt pepper and a drizzle of oil. Cook for 25-30 mins.
Toss bell pepper, tomato, onion, garlic, and balsamic vinegar together.
Add to the baking tray for the final 15-18 mins.
Meanwhile, toss the cooled potatoes together with aioli and sliced scallion.

Finish and Serve

4

Divide the baked chicken and veg between plates and serve the potato salad alongside
Scatter the parsley over the top.

Meal right image

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