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Paprika Chicken Breast Traybake

with roasted potatoes and salad
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Get 50% off your first box!
Calories
: 
591 kcal
Protein
: 
46.1g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Sulphites
  • Egg
  • Milk
Serving amount

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)

Balsamic Glaze

(Contains: Sulphites)

50 grams

Ranch Sauce

(Contains: Mustard, Egg, Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2472 kJ
Energy (kcal)591 kcal
Fat15.2 g
of which saturates3.5 g
Carbohydrate71.5 g
of which sugars9.1 g
Dietary Fiber9 g
Protein46.1 g
Salt1.6 g
Potassium1243.1 mg
Calcium19.6 mg
Iron0.3 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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

1

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.

2

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.

3

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.

4

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 ranch for dipping.

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