Sun Dried Tomato Baked Chicken
with apple salad and roasted veg
Fresh and flaky salmon fillets are baked to perfection and topped with a rich and creamy sun dried tomato mayo in this Mediterranean-inspired recipe.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Amandelnoten
•Egg
•Senf
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Carrot
2 unit(s)
Parsnip
1 unit(s)
Apple
15 grams
Almonds
1 sachet(s)
Sun Dried Tomato Paste
2 sachet(s)
Mayo
320 grams
Irish Chicken Breast
1 sachet(s)
Italian Herbs
120 grams
Salad Leaves
1 sachet(s)
Honey Mustard Dressing
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2630 kJ
Energy (kcal)629 kcal
Fat24.9 g
of which saturates3.1 g
Carbohydrate63.7 g
of which sugars29.3 g
Dietary Fiber8.5 g
Protein44.7 g
Salt1.6 g
Potassium720 mg
Calcium65.6 mg
Iron1 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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot and parsnip. Halve lengthways (no need to peel), then chop into roughly 1cm wide, 5cm long batons.
- Pop the parsnip and carrot onto a large (lined) baking tray.
- Toss with half the Italian herbs, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the middle shelf of the oven until soft and golden, 20-25 mins. Turn the tray halfway through.
2
- Lay the salmon, skin-side down, onto a separate lined baking tray.
- Season with salt, pepper, remaining Italian herbs and a drizzle of oil.
- Roast on the top shelf of the oven until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- When the salmon has cooked for 5 mins, place the almonds alongside.
- Return to the oven for the remaining cooking time, 6-8 mins.
NOTE: Swapping to chicken breast? Season as instructed and bake in the oven for 25-30 mins.
3
- Meanwhile, mix the sun dried tomato paste with the mayo in a small bowl.
- Quarter and core the apple. Thinly slice lengthways.
- Trim the salad leaves, then chop or tear into bite-sized pieces.
- In a salad bowl, season the honey mustard dressing to taste with salt and pepper.
- Just before serving, toss the apples and salad leaves through the dressing.
4
- Divide the roasted veg and salmon between plates.
- Top the salmon with sun dried tomato mayo.
- Serve the apple salad on the side.
- Scatter the almonds over the top.
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