Lemon chicken and watercress traybake recipe
Peppery watercress and radish combine with zesty, lemony chicken for the freshest traybake you could ask for. Add potato wedges, leeks and a light yogurt dressing to ensure a well-rounded, nutritious dinner for everyone to enjoy!
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 366 calories / serving
Ingredients
- 1 leek, trimmed and finely sliced
- 240g pack radishes, halved
- 3 baking potatoes, halved and sliced into 1cm-thick wedges
- ½ lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 reduced-salt chicken stock cube, made up to 300ml
- 650g pack chicken breast fillets, each sliced into 3 pieces
- 85g bag watercress
- 150g fat-free yogurt
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Shop ingredientsEach serving contains
- Energy
- 1550kJ 366.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 38.7gProtein 46.9gFibre 4.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the leek, radishes and potatoes in a large roasting tin. Whisk most of the lemon juice, the lemon zest, mustard and stock in a jug and pour over the veg in the tin. Toss well to coat.
- Bake for 30 mins, then stir and nestle in the chicken pieces. Cook for another 20-25 mins until the chicken is cooked through and the potatoes are tender.
- Meanwhile, blitz one-quarter of the watercress with the yogurt and remaining lemon juice in a food processor. Toss the rest of the watercress through the traybake, then serve with the watercress sauce.
- 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.
