Paprika Chicken Breast Traybake
with roasted potatoes and salad
The quantities provided above are averages only.
Ingredients
1 unit(s)
Garlic
600 grams
Potatoes
2 sachet(s)
Paprika
(Contains: Mustard)
320 grams
Irish Chicken Breast
1 sachet(s)
Honey
125 grams
Cherry Tomatoes
40 grams
Salad Leaves
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).
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 the tray halfway through. TIP: Use two baking trays if necessary.
Lay the chicken onto another lined baking tray, drizzle with oil, paprika, garlic and season with salt and pepper. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The 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.
Meanwhile, halve the cherry tomatoes. Just before serving toss the cherry tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
When everything's ready, slice your chicken widthways into 2cm thick slices and drizzle over the honey. Serve alongside the potatoes and tomato salad.
Finish with a dollop of aioli for dipping.
