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Peri Peri Chicken Breast Traybake
Under 600 calories
Peri Peri Chicken Breast Traybake

with Herby Potatoes and Pea Shoot Salad

35 min
Difficulty: 2/3

.

Allergens

Sulphites

Utensils

Baking Tray
Large Bowl
Garlic Press
Plate
Chopping Board
Knife
Spoon

Tags

SEO
Under 600 calories
Ingredients
Garlic Clove

Garlic Clove

1

Potatoes

Potatoes

450

Dried Oregano

Dried Oregano

1

Peri Peri Seasoning

Peri Peri Seasoning

1

Honey

Honey

15

British Chicken Breasts

British Chicken Breasts

2

Cider Vinegar

Cider Vinegar

15

Baby Plum Tomatoes

Baby Plum Tomatoes

125

Pea Shoots

Pea Shoots

40

Mayonnaise

Mayonnaise

1

Olive Oil for the Dressing

Olive Oil for the Dressing

1

Preparation
1
Prep the Veg

Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Chop the potatoes into roughly 2cm chunks (no need to peel) and pop onto a large, low-sided, wide baking tray. Drizzle with oil, then season with salt, pepper and the oregano. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary, you want the potato chunks nicely spread out.

2
Prep the Chicken

Put the peri peri seasoning, garlic and half of the honey into a large bowl. Drizzle in some oil, season with salt and pepper and mix to combine into a paste. Add the chicken and turn to coat in the paste, then pop onto another baking tray. IMPORTANT: Wash your hands after handling chicken and its packaging.

3
Roast

When the oven is hot, roast the potato chunks on the top shelf and the chicken on the middle shelf until golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4
Make the Dressing

In another large bowl, add the cider vinegar, olive oil (see ingredients for amount) and remaining honey. Season with salt and pepper, mix well then set aside. This is your salad dressing.

5
Finish

While everything cooks, chill out! Just before serving, add the tomatoes and pea shoots to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing, in case anyone prefers it plain.

6
Serve

When everything is ready, divide the potato chunks between your plates. Serve the chicken and pea shoot salad alongside, with a dollop of mayo for dipping. Enjoy!

Nutrition per serving

469

kcal

Energy (kcal)

1964

kJ

Energy (kJ)

11

g

Fat

2

g

of which saturates

50

g

Carbohydrate

10

g

of which sugars

45

g

Protein

0.7

g

Salt

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