Chicken Traybake & Rocket-Fennel Salad
with Aussie-Spiced Potatoes & Mayonnaise
- Milk
- Eggs
Upgrade your weeknight dinner by whipping up this fuss-free traybake, complete with all the trimmings. The salad works a treat with the cheesy tomato topping, providing some sweetness and acidity to cut the richness. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
tomato paste
1 packet
garlic paste
1 packet
chicken breast
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
chopped potato
1 sachet
Aussie spice blend
1 punnet
snacking tomatoes
1
carrot
1 bag
Spinach, Rocket & Fennel Mix
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine tomato paste, garlic paste and a drizzle of olive oil. Add chicken breast, then turn to coat. Season with salt and pepper. • Place chicken on a lined oven tray. Top with shredded Cheddar cheese.
Little cooks: Help out by sprinkling the cheese over the chicken.
• On a second lined oven tray, spread out chopped potato. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat. • Bake chicken and potato until potato is tender and chicken is cooked through, 20-25 minutes. • After 5 minutes, add tray with chicken to the oven and bake until cooked through (when no longer pink inside), 15-20 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, halve snacking tomatoes. Grate carrot. • In a second medium bowl, combine a drizzle of the vinegar and olive oil. Season, then add cucumber, carrot and mixed salad leaves. Toss to combine.
Little cooks: Lend a hand by tossing the salad!
• Divide cheesy topped chicken, Aussie-spiced potatoes and rocket-fennel salad between plates. • Serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping over the mayonnaise!
