Easy Chicken Breast Traybake
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
424 kcal
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Course
Main Course
Easy Chicken Breast Traybake
Report
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
- 500 g sweet potato cut into 1cm cubes (no need to peel!)
- 3 bell pepper chopped into large pieces - roughly 2cm x 2cm (any colour - I like to do 1 yellow, 1 orange and 1 red
- 2 red onion peeled and cut into wedges (cut each onion into 6-8 wedges, small
- 3 tablespoons olive oil
- 6 thyme plus extra for garnish (optional, small sprigs
- 4 teaspoons smoked paprika
- salt to taste
- black pepper to taste
- 4 chicken breasts roughly 150g / 5oz each, skinless
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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