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[Hands-Free Traybakes] Creamy Dijon Double Chicken Traybake

with Roasted Pumpkin
Berlinda Le
Berlinda LeUpdated on September 23, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
697 kcal
Protein
: 
58.3g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Light Cooking Cream

(Contains: Milk)

1 sachet

Vegetable Stock Pot

660 g

Chicken Thigh

1 packet

Dijon Mustard

1

Zucchini

1 sachet

Aussie Spice Blend

1 packet

Peeled & Chopped Pumpkin

1

Brown Onion

1 packet

Parsley

2

Potato

Not included in your delivery

1 drizzle

olive oil

Calories697 kcal
Energy (kJ)2920 kJ
Fat32.5 g
of which saturates12.8 g
Carbohydrate43 g
of which sugars22.4 g
Dietary Fibre9.5 g
Protein58.3 g
Sodium1020 mg
The average adult daily energy intake is 8700 kJ
•Baking Dish

Cooking Steps

1
  • Preheat oven to 240°C/220°C fan-forced. 
  • Cut potato into large chunks.
  • Slice zucchini into thick rounds.
  • Cut brown onion into thick wedges.
2
  • Place prepped veggies and peeled & chopped pumpkin in a large baking dish. Drizzle with olive oil, season with salt and toss to coat.
  • Place chicken thigh on top of veggies then drizzle with olive oil and sprinkle with Aussie spice blend, turning to coat.
  • Bake until veggies are just tender, 20 minutes.

TIP: If your baking dish is crowded, divide between two dishes.

3
  •  Remove baking dish from oven and add light cooking cream, dijon mustard and stock concentrate. Toss to combine. Season with pepper.
  • Bake until cream has slightly thickened and chicken is cooked through, 5-10 minutes.
4
  • Divide creamy dijon chicken traybake between plates.
  • Spoon over any remaining sauce from baking dish.
  • Tear over parsley to serve. Enjoy!

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