Lemony Chicken and Roasted Vegetable Traybake
with Creamy Mash Potato
This wholesome supper has weeknight comfort written all over it!
Cals 582 · Prot 60 · Carbs 58 · Fat 14
Tips for Kids
Calorie Smart
40 min
This wholesome supper has weeknight comfort written all over it!
Cals 582 · Prot 60 · Carbs 58 · Fat 14
Tips for Kids
Calorie Smart
Ingredients
Traybake
Chicken breast
400 Grams
Red onion
2 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Small zucchini
2 Piece
Water
100 ML
Dried thyme
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Lemon pepper seasoning
13*15*
2 Grams
Mash
Potatoes
450 Grams
Butter
4*
20 Grams
Whole milk
4*
100 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Olive oil
2 Tbsp
Lemon
1 Piece
Dijon mustard
13*
6 Grams
Fresh parsley
15 Grams
Allergens
*13 Mustard, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2429 / 582 |
| Fats (g) | 13.6 |
| of which saturated (g) | 7.5 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 15.7 |
| Fibers (g) | 13.3 |
| Proteins (g) | 59.7 |
| Salt (g) | 0.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Bring a pot of water to the boil.
- Peel and slice the onion into quarters and separate them into individual petals.
- Peel and mince the garlic.
- Deseed and roughly chop the red pepper.
- Chop the zucchini into half moons.
- Cut the lemon in half. Cut one half into slices.
2 Roast vegetables
- Add the onion, garlic, peppers, zucchini to a roasting tray.
- Sprinkle with dried thyme and season with salt and pepper.
- Drizzle with the olive oil and bake for 10 min.
Tip! If cooking for kids, keep a portion of vegetables without thyme and roast them to one side of the baking dish.
3 Make mash
- Meanwhile, peel and chop the potatoes into bite-sized pieces.
- Once the water is boiling, add the potatoes and cook over a medium-high heat for 20 min or until soft.
- Drain and return the potatoes to the pot.
- Add the butter and mash until smooth, gradually adding the milk until it reaches your desired consistency.
- Season with salt and pepper. Cover and set aside.
4 Season chicken
- Meanwhile, season the chicken breasts with lemon pepper seasoning and a pinch of salt.
Tip! If cooking for kids, keep a portion of chicken plain.
5 Bake
- Add the chicken in between the vegetables.
- Add lemon slices to the roasting tray.
- Drizzle with oil.
- Bake for 12-15 min or until the chicken is cooked. Watch out that it doesn't become dry.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
6 Serve
- Meanwhile, pick and finely chop the parsley leaves.
- In a small bowl combine olive oil, lemon juice and Dijon mustard and a handful of parsley - this is the dressing.
- Serve the Lemony Chicken and the Roasted Vegetables with the Creamy Potato Mash alongside.
- Drizzle with the dressing and garnish with any remaining parsley.
Tip! If cooking for kids, serve the mashed potato, chicken and roasted vegetables separately. Serve the parsley on the side as 'sprinkles'.
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