Cheesy Chicken

Nutrition per serve

Ingredients

• 1pcs zucchini
• 400g chat potatoes
• 1pcs carrot
• 2clov garlic
• 5g country seasoning
• 300g free-range chicken breast fillet
• 50g cheddar
• 1pcs lemon
• 20g butter
• 10ml olive oil

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Remove 20g butter from the fridge to soften. Halve the zucchini lengthwise and thickly slice. Thickly slice the unpeeled potatoes and carrot. Crush or finely chop the garlic.
2. Step 2 — Start tray bake
   Put the potato and carrot on the lined tray and season with salt and pepper. Mash the garlic and softened butter in a bowl using a fork, then scatter small pieces over the vegetables. Bake, tossing the vegetables halfway, for 18 mins or until the vegetables are partially cooked.
3. Step 3 — Prep chicken
   Meanwhile, combine the country seasoning and 2 tsp olive oil in a large bowl. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoning mixture and turn to coat.
4. Step 4 — Add zucchini and chicken
   Toss the zucchini with the partially cooked vegetables on the tray. Put the chicken on the vegetables and bake for 10 mins.
5. Step 5 — Finish tray bake
   Coarsely grate the cheese and scatter over the chicken. Bake for a further 2-4 mins until the vegetables are tender and the chicken is cooked through. (If the vegetables need a little more cooking, remove the chicken from the tray and bake the vegetables until tender.)
6. Step 6 — Prep lemon and serve
   Cut the lemon into wedges. Squeeze a lemon wedge over the tray bake. Divide the tray bake among plates and drizzle with the tray juices. Serve with the remaining lemon wedges.

Allergens

Milk, Sulphites