Orangey Chicken and Chorizo Traybake

with Green Beans

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Instructions

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1 Bake

Preheat the oven to 200°C/180°C fan. Chop the potatoes into small bite-size pieces. Place the potatoes on a baking tray, drizzle generously with vegetable oil and season with salt. Toss until coated. Bake for 25 min. 

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2 Marinate

Meanwhile, peel and chop the red onion into petals. Zest the orange into a bowl. Add the smoked paprikadried oregano, onion, whole chicken breasts, a very generous pinch of salt and a glug of oil to the bowl. Toss and set aside.

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3 Prep aioli

Peel and finely mince the garlic. In a bowl, mix the mayonnaise with a squeeze of lemon juice and a pinch of garlic. Season with salt and pepper. Set aside.

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4 Add chicken

After 25 min, turn the potatoes and make space on the baking tray. Add the chicken and onion to the tray. Top the chicken breasts with the chorizo slices. Bake for 12 min further or until the chicken and potatoes are cooked through.

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5 Boil green beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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6 Serve

Serve the chicken traybake with the green beans on the side. Drizzle with the aioli.

Tips for fussy eaters

Leave the orange zest out!

Pro tip

Once zested, slice the orange. Add the orange slices to the tray at the same time as the chicken breast.

Enjoy this stress-free supper, studded with simple Spanish flavours.

Cooking Time: 40 min

Cals 650 · Prot 52 · Carbs 64 · Fat 21

Gluten-Free

Dairy-Free

Ingredients

Number of people

Traybake

Chicken breast 400 Grams
Beef Chorizo-deprecated 40 Grams
New potatoes 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red onion 1 Piece
Orange 1 Piece
Smoked paprika powder 2 Grams
Dried oregano 2 Grams

Sides

Garlic cloves 0.5 Pieces
Mayonnaise 33 ML
Lemon 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Green beans 150 Grams

Enjoy this stress-free supper, studded with simple Spanish flavours.

Cooking Time: 40 min

Cals 650 · Prot 52 · Carbs 64 · Fat 21

Gluten-Free

Dairy-Free

Instructions

photo

1 Bake

Preheat the oven to 200°C/180°C fan. Chop the potatoes into small bite-size pieces. Place the potatoes on a baking tray, drizzle generously with vegetable oil and season with salt. Toss until coated. Bake for 25 min. 

photo

2 Marinate

Meanwhile, peel and chop the red onion into petals. Zest the orange into a bowl. Add the smoked paprikadried oregano, onion, whole chicken breasts, a very generous pinch of salt and a glug of oil to the bowl. Toss and set aside.

photo

3 Prep aioli

Peel and finely mince the garlic. In a bowl, mix the mayonnaise with a squeeze of lemon juice and a pinch of garlic. Season with salt and pepper. Set aside.

photo

4 Add chicken

After 25 min, turn the potatoes and make space on the baking tray. Add the chicken and onion to the tray. Top the chicken breasts with the chorizo slices. Bake for 12 min further or until the chicken and potatoes are cooked through.

photo

5 Boil green beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

6 Serve

Serve the chicken traybake with the green beans on the side. Drizzle with the aioli.

Tips for fussy eaters

Leave the orange zest out!

Pro tip

Once zested, slice the orange. Add the orange slices to the tray at the same time as the chicken breast.

Ingredients

Number of people

Traybake

Chicken breast 400 Grams
Beef Chorizo-deprecated 40 Grams
New potatoes 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red onion 1 Piece
Orange 1 Piece
Smoked paprika powder 2 Grams
Dried oregano 2 Grams

Sides

Garlic cloves 0.5 Pieces
Mayonnaise 33 ML
Lemon 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Green beans 150 Grams
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