FoodCoop Recipes
Sheet Pan Chicken with Veggies
A traybake is a useful technique to learn, as the variations are endless — and you only use one pan
Cook
50 minutes
Serves
2
Ingredients
2 Co-op British chicken breast fillets
1 red pepper
1 small red onion
400g Co-op British new potatoes
½ x 330g pack cherry tomatoes
2½ tbsp Co-op olive oil
1 tbsp smoked paprika
1 tsp each ground cumin, ground coriander and oregano
½ lemon
2 tbsp chopped flat leaf parsley to serve
Method
Preheat the oven to 200°C/fan 180°C/gas 6
Slice 2 Co-op British chicken breast fillets, 1 red pepper and 1 small red onion into similar-sized strips (as in the picture)
Cut 400g Co-op British new potatoes into ½cm slices, then toss the veg with ½ x 330g pack cherry tomatoes, halved, 2½ tbsp Co-op olive oil, 1 tbsp smoked paprika and 1 tsp each ground cumin, ground coriander and oregano
Squeeze in the juice of ½ lemon
Spread out on a baking tray, then roast for 20 mins
Add the chicken, stir well, then cook for 20-25 mins more until the meat is cooked through
Sprinkle with 2 tbsp chopped flat leaf parsley to serve
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2177kJ / 518kcal (26%) | 20.4g | 3.3g | 12.5g | 0.33g |
Medium · 29% | Low · 16% | Low · 14% | Low · 6% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 43g.
