Creamy mustard chicken traybake recipe
Created by The Tesco Recipes team
Spring greens and peas combine with tender chicken and new potatoes in this fresh traybake. Finish with a creamy mustard sauce and garlic croutons for a quick and easy midweek meal.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 525 calories / serving
Ingredients
- 650g chicken breast fillets, halved
- 567g tin new potatoes, drained and halved if large
- 2 tbsp olive oil
- 150g soft cheese
- 2 tbsp Dijon mustard
- ½ a reduced-salt chicken stock cube, made up to 100ml
- 250g spring greens, shredded, thick stalks discarded
- 200g frozen peas
- 3 slices wholemeal bread, cut into 1cm cubes
- 1 lemon, zested
- 1 garlic clove, crushed
- 10g fresh parsley, finely chopped
Each serving contains
- Energy
- 2205kJ 525.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 2.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 24.0gProtein 49.7gFibre 6.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces and new potatoes in a roasting tin about 20 x 30cm and 7cm deep. Drizzle over 1 tbsp oil, toss well, season and roast for 15 mins.
- Meanwhile, whisk the soft cheese, mustard and stock in a jug until drain well smooth. Blanch the greens and peas in a large pan of boiling salted water for 2-3 mins until just tender; drain well.
- Toss the bread cubes in a bowl with 1 tbsp oil, the lemon zest, garlic and half the parsley. Spread them out over a baking tray in a single layer.
- After 15 mins, stir the greens into the chicken and potatoes, and pour over the cheese sauce, tossing to coat. Roast for another 10 mins until the chicken is cooked through and the sauce coats everything. Toast the bread in the oven for 8-10 mins, tossing halfway through, until crisp.
- Scatter the crunchy lemon and garlic croutons over the chicken and sprinkle with the remaining parsley to serve.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
