Double Chicken Traybake With a Medley of Vegetables

Name: Double Chicken Traybake With a Medley of Vegetables with a Canarian mojo sauce and Mediterranean mixed grains
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 640 grams Irish Chicken Breast; 1 unit(s) Carrot; 150 grams Beetroot; 1 unit(s) Parsnip; 1 unit(s) Chilli; 5 grams Coriander; 2 unit(s) Garlic; 15 grams Mediterranean Spice Mix; 250 grams Mediterranean Grain Mix; 1 unit(s) Shallot; 1 sachet(s) Red Wine Vinegar; 1 tsp Sugar; to taste Oil; to taste Salt; to taste Pepper

with a Canarian mojo sauce and Mediterranean mixed grains

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Calories

:

713 kcal

Protein

:

88.1g protein

Total

:

45 minutes

Difficulty

:

Easy

Blender Needed

Family Friendly

Protein Rich

Allergens:

Cereals containing gluten
Wheat
Sulphites
Milk
Mustard
Soya
Sulphites
Wheat
Barley
Celery
Cereals containing gluten
May contain traces of allergens

A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.

Ingredients

Serving amount

640 grams

Irish Chicken Breast

1 unit(s)

Carrot

150 grams

Beetroot

1 unit(s)

Parsnip

1 unit(s)

Chilli

5 grams

Coriander

2 unit(s)

Garlic

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

250 grams

Mediterranean Grain Mix

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Shallot

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2983 kJ

Energy (kcal)713 kcal

Fat12.4 g

of which saturates4 g

Carbohydrate71.3 g

of which sugars22.8 g

Dietary Fiber15.4 g

Protein88.1 g

Salt52.9 g

Potassium698.1 mg

Calcium67.6 mg

Iron1.8 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 your delivered box.

Utensils

•Immersion blender

•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Trim and cut the beetroot into 2cm chunks (peeling optional).

TIP: You may want to wear gloves when handling the beetroot to avoid staining your hands

2

Pop the veg onto a large (lined) baking tray.
Toss with half the Mediterranean mix, salt, pepper and a drizzle of oil. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

3

In a bowl, mix together the chicken, remaining Mediterranean spice, a drizzle of oil, salt and pepper.
Pop the chicken next to the veg for the final 12-15 mins (use two baking trays if necessary). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

4

Halve, peel and chop the shallot into small pieces.
Peel the garlic.
Halve and deseed the chilli.
To a blender, add the coriander, deseeded chilli, garlic, red wine vinegar, 1 tsp sugar (per 2P), and 2 tbsp oil (per 2P).
Puree to a smooth paste. Stir in the chopped shallot and season to taste with salt and pepper.