with toasted ciabatta
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Prawns
160 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Bell Pepper
1 unit(s)
Parsley
5 grams
Greek Style Cheese
100 grams
Ciabatta
2 unit(s)
Dried Oregano
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Dried Chilli Flakes
2 sachet(s)
Vegetable Stock
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Salt
0.5 tsp
Sugar
0.5 tsp
Water
to taste
Oil
to taste
Pepper
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press)
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- In a large oven dish, mix chicken, prawns, chopped tomato, bell pepper, half the oregano, stock, chilli flakes (use less if you don't like spice), onion, garlic and 100ml water (per 2P). IMPORTANT: Wash hands and equipment after handling raw chicken and prawns.
- Season with ½ tsp salt (per 2P), ½ tsp sugar (per 2P) and pepper.
- Place the whole block of Greek style cheese on top of everything.
- Scatter over the remaining oregano and drizzle over a little oil.
- Bake on the top shelf of the oven until bubbling and cooked through, 30-35 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, roughly chop the parsley (stalks and all).
- When everything is almost ready, halve the ciabatta lengthways then pop into the oven, cut-side up, to warm through, 2-3 mins.
- Divide the baked chicken and prawns between plates.
- Sprinkle over the chopped parsley.
- Serve the ciabatta alongside.
2459
kJ
Energy (kJ)
588
kcal
Energy (kcal)
16.8
g
Fat
9.5
g
of which saturates
49.3
g
Carbohydrate
18.4
g
of which sugars
7.7
g
Dietary Fiber
59.2
g
Protein
0
mg
Cholesterol
7.58
g
Salt
