Sun Dried Tomato Baked Chicken
with apple salad and roasted veg
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Nuts
•Almonds
•Egg
•Mustard
•Sulphites
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
20 grams
Almonds
(Contains: Nuts, Almonds)
1 sachet(s)
Sun Dried Tomato Paste
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
320 grams
Irish Chicken Breast
1 sachet(s)
Italian Herbs
120 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2491 kJ
Energy (kcal)595 kcal
Fat21.8 g
of which saturates2.7 g
Carbohydrate61.3 g
of which sugars26.4 g
Dietary Fiber9.8 g
Protein45.6 g
Salt1.4 g
Potassium802.2 mg
Calcium125.7 mg
Iron1.7 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 chicken, 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, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- When the chicken has cooked for 5 mins, place the almonds alongside.
- Return to the oven for the remaining cooking time.
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, make a dressing by combining the apple cider vinegar and a drizzle of oil. Season to taste with salt and pepper.
- Just before serving, toss the apples and salad leaves through the dressing.
4
- Divide the roasted veg and chicken between plates.
- Top the chicken with sun dried tomato mayo.
- Serve the apple salad on the side.
- Scatter the almonds over the top.
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