Easy Chicken Breast Traybake

Name: Easy Chicken Breast Traybake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Ingredients: 500 g sweet potato; 3 (bell) peppers; 2 small red onions; 3 tablespoons olive oil; 6 small sprigs of thyme; 4 teaspoons smoked paprika; salt and pepper; 4 skinless chicken breasts

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 people
Calories
424 kcal
Course
Main Course
Cuisine
American, British

Easy Chicken Breast Traybake

Nash Knight

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This delicious chicken breast traybake is the ultimate in easy peasy cooking. Simply roast the chicken breasts in the oven together with sweet potatoes, red onions and sweet peppers – all in the same pan! Big on flavour, low on effort, ready in just 30 minutes and only 1 pan to wash… oh and it’s pretty healthy too – what’s not to like?

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Ingredients

Servings

500 g sweet potato cut into 1cm cubes (no need to peel!)
3 (bell) peppers chopped into large pieces – roughly 2cm x 2cm (any colour – I like to do 1 yellow, 1 orange and 1 red)
2 small red onions peeled and cut into wedges (cut each onion into 6-8 wedges)
3 tablespoons olive oil
6 small sprigs of thyme plus extra for garnish (optional)
4 teaspoons smoked paprika
salt and pepper to taste
4 skinless chicken breasts roughly 150g / 5oz each

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Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Meanwhile, place the chopped sweet potatoes, peppers and onions in a very large roasting pan / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room. (If the pan is too small the veggies won’t roast properly!)
Drizzle 2 tablespoons olive oil over the vegetables, scatter over 2 teaspoons of smoked paprika and the thyme, then sprinkle over a little salt and pepper. Turn the veggies to ensure they are evenly coated (I find it easiest to do this with my hands, but you can use a large spoon if you prefer.) Then rearrange the veggies back into a single layer.
Place the pan in the oven and roast the vegetables for 10 minutes.
Meanwhile, place the remaining 1 tablespoon of oil, 2 teaspoons of smoked paprika and some more salt and pepper in a large bowl. Stir to combine, then place the chicken breasts in the bowl and turn them in the oil/paprika mixture until they are well coated.
When the 10 minutes are up, remove the pan from the oven, and give the veggies a good stir, then rearrange the veggies back into a single layer. Place the 4 chicken breast fillets in amongst the veggies, so the chicken breasts are touching the pan (and not on top of the veggies).
Place the pan back in the oven and roast for a further 15-20 minutes, or until the chicken breasts are completely cooked all the way through (see Note 1.)
Garnish with more sprigs of thyme (optional) and serve with a green side salad.

Notes

If you are at all unsure whether the chicken is cooked or not, cut through the thickest part of the biggest chicken breast and check there is no pink. If you find any pink, uncooked chicken, return the whole pan to the oven for 2-3 minutes and check again.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 424kcal (21%) Carbohydrates 37g (12%) Protein 36g (72%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 96mg (32%) Sodium 250mg (10%) Potassium 1300mg (37%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 21631IU (433%) Vitamin C 126mg (140%) Calcium 75mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 424 kcal

% Daily Value*

Calories	424kcal	21%
Carbohydrates	37g	12%
Protein	36g	72%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.02g	1%
Cholesterol	96mg	32%
Sodium	250mg	10%
Potassium	1300mg	28%
Fiber	7g	28%
Sugar	12g	24%
Vitamin A	21631IU	433%
Vitamin C	126mg	140%
Calcium	75mg	8%
Iron	3mg	17%