One-Tray Chicken & Paprika Veg
with Beetroot Relish
- Sulphites
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Sesame
- Milk
Take the fuss out of dinner tonight with this one-tray wonder packed with all our favourites and seasoned to perfection in our smokey paprika blend. Simply toss your courgette and roast veg mix onto the tray with chicken and fresh rosemary, pop it all in the oven to roast until golden and finish with a dollop of sweet beetroot relish for a soul-warming winter meal.
Ingredients
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
320 g
Chicken Breast
1 packet
Roast Veggie Mix
(Contains: Sulphites)
1 packet
Rosemary
1
Courgette
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Pick and finely chop rosemary (see ingredients).
- Slice courgette into thin rounds.
- Place roast veggie mix, courgette and rosemary on a lined oven tray.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
- Sprinkle veggies with paprika spice blend, a pinch of salt and a good drizzle of olive oil and toss to coat.
- Spread out evenly, then roast until just tender, 10 minutes.
TIP: If your baking tray is crowded, divide between two trays.
- Remove tray from oven, add chicken breast and a drizzle of olive oil.
- Bake until cooked through, 8-12 minutes. Season both sides.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Divide one-tray chicken and paprika veg between plates.
- Serve with beetroot relish. Enjoy!
