Cajun Chicken Traybake
with broccoli and roast potatoes
This traybake might be a snap to prepare, but that doesn't mean it's not filled with flavour. Between golden roast potatoes, tender broccoli, soft sweet carrots and juicy chicken breast, this is a dish that's definitely minimal effort for maximum reward.
Tags:
Calorie Smart
•Protein Rich
•Quick Prep
Allergens:
Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
320 grams
Irish Chicken Breast
1 sachet(s)
Honey
2 sachet(s)
Mayo
(Contains Egg, Mustard)
½ unit(s)
Lemon
1 unit(s)
Carrot
500 grams
Baby Potatoes
1 unit(s)
Parsnip
1 unit(s)
Broccoli
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat13.7 g
of which saturates1.9 g
Carbohydrate86.9 g
of which sugars18 g
Dietary Fiber0 g
Protein47.1 g
Cholesterol0 mg
Salt0.88 g
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
•Zester
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop 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 halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- In a large bowl, mix the Cajun spice, garlic, honey and 1 tbsp oil (double for 4p).
- Season with salt and pepper.
- Add the chicken and turn to coat in the marinade. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
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, trim the carrot and parsnip then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
- Pop onto a (separate) lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Arrange the marinated chicken next to the veg on the tray.
- Roast together on the middle shelf of the oven until golden and cooked through, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- When the chicken and veg have been cooking for 10 mins, remove from the oven and pop the broccoli onto the tray next to them.
- Season with oil, salt and pepper.
- Cook for the remaining time, 10-15 mins.
5
- Zest half the lemon (double for 4p) then cut into thick wedges.
- In a small bowl mix a drizzle of oil, the lemon zest, a squeeze of lemon juice and mayo.
- Season to taste with salt and pepper.
- Mix well to combine.
6
- When everything is ready, slice the chicken widthways.
- Plate up the sliced chicken with roast potatoes and veg alongside.
- Finish with a drizzle of the lemony mayo.
