Italian Chicken & Veggie Traybake

Name: Italian Chicken & Veggie Traybake with Mash & Green Beans
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 bag thyme; ½ packet tomato paste; 1 tsp brown sugar; ½ tbs balsamic vinegar; ¼ tsp salt; 1 packet chicken thigh; 1 bag kale; ½ red onion; ½ punnet Snacking Tomatoes; 2 potato; 2 tbs butter; 2 tbs milk; 1 bag green beans; ½ sachet Italian herbs

with Mash & Green Beans

Up to 180$ + Free Treats / Extras for Life

Baking chicken with a herby, tomatoey marinade alongside a whole lot of veggies results in a deliciously saucy meal that's perfect with creamy mash. Complete the dish with the beans for crunch and your green veggie fix.

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Easy Clean Up

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

thyme

½ packet

tomato paste

1 packet

chicken thigh

1 bag

kale

red onion

½ punnet

Snacking Tomatoes

potato

1 bag

green beans

½ sachet

Italian herbs

Not included in your delivery

olive oil

1 tsp

brown sugar

½ tbs

balsamic vinegar

¼ tsp

salt

2 tbs

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)2357 kJ

Fat24 g

of which saturates10.8 g

Carbohydrate41.4 g

of which sugars13.3 g

Protein43.2 g

Sodium491 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Baking Dish

•Baking Paper

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop the garlic. Pick the thyme leaves. In a lined baking dish, combine the garlic, thyme, tomato paste (see ingredients), Italian herbs (see ingredients), brown sugar, balsamic vinegar, the salt and a drizzle of olive oil. Add the chicken thigh. Season with pepper, then toss to coat.

Cut the red onion (see ingredients) into thick wedges. Tear the kale leaves off the stem, then roughly chop the leaves.

Move the chicken to one side of the baking dish, then place the onion and cherry tomatoes (see ingredients) on the other side. Drizzle with olive oil. Season, then spread out evenly. Arrange the chicken on top. Bake until the veggies are tender and the chicken is cooked through, 25-30 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

While the veggies and chicken are baking, peel the potato, then cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, trim the green beans. When the traybake has 10 minutes remaining, remove the dish from the oven. Add the green beans and kale to any free space. Drizzle with olive oil, then season. Return to the oven and bake until tender, 10 minutes.

Slice the Italian chicken. Divide the baked veggies and potato mash between plates. Top with the chicken. Spoon over any juices from the baking dish to serve.