Spring chicken tray bake
0
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Fresh ingredients, simple prep and the oven takes care of the rest - no wonder one pan meals like these are such a hit with busy families.
Ingredients
Potato(es)
700 g, (small), halved
Red radish
8 large, (160g), larger ones halved
Garlic
3 clove(s), crushed
Fresh tarragon
¼ cup(s), leaves
Lemon juice
1 tbs
Skinless chicken breast
660 g, (4 x 165g)
Green shallot(s)
8 individual, trimmed and halved lengthways
Asparagus
2 bunch(es), (320g), trimmed
99% fat-free, plain or natural yoghurt, unsweetened
100 g
Dijon mustard
½ tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Place potatoes, radishes, garlic, tarragon and half the lemon juice in a large roasting tin. Lightly spray with oil, season with salt and pepper and toss well. Cover with foil and bake for 20 minutes.
2
Meanwhile, make 3 shallow cuts across each chicken breast.
3
Remove roasting tin from oven, uncover and turn vegetables. Place chicken, shallots and asparagus over vegetables. Lightly spray again with oil and season with salt and pepper. Bake, uncovered, for a further 20-25 minutes, until vegetables are tender and chicken is cooked through.
4
Meanwhile, mix yoghurt and mustard with remaining lemon juice in a small bowl. Season with salt and pepper.
5
Spoon yoghurt mixture over tray bake just before serving.
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