with paprika, potatoes and roasted carrots with thyme
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Chicken Breast
320 grams
Potatoes
600 grams
Carrot
2 unit(s)
Dried Thyme
1 sachet(s)
Paprika
1 sachet(s)
Lemon
1 unit(s)
Cream Cheese
50 grams
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes lengthways into 1cm wedges (peeling optional).
- Trim the carrot, then quarter lengthways (no need to peel).
- Pop the potatoes and carrots onto a large (lined) baking tray. Toss with thyme, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, bake on the top shelf for 20-25 mins.
- In a bowl toss the chicken with oil and paprika until well coated. Season to taste with salt and pepper.
- Place the chicken on a second lined baking tray and cook for 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.
- Meanwhile, half and juice the lemon.
- In a medium bowl, mix the cream cheese, drizzle of oil, half the lemon juice and combine.
- Season to taste with salt and pepper.
- Top the baked chicken with the cream cheese mixture.
- Divide the chicken and veg between plates.
2213
kJ
Energy (kJ)
529
kcal
Energy (kcal)
7.7
g
Fat
6.2
g
of which saturates
73.5
g
Carbohydrate
15.9
g
of which sugars
15
g
Dietary Fiber
47
g
Protein
0
mg
Cholesterol
2.01
g
Salt
