Pizza-chicken traybake
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Passata
250 g
Tomato Purèe
2 tablespoon(s), level
Balsamic vinegar
1 tablespoon(s)
Oregano, Dried
1 tablespoon(s), level
Morrisons Garlic Powder
5 g, as purchased
Fennel Seeds
1 teaspoon(s), level
Potatoes, Raw
400 g, cut into 2cm cubes
Onion
1 medium, diced
Olive Oil
1 tablespoon(s)
Thyme, Dried
2 teaspoon(s), level
Black pepper
1 teaspoon(s)
Salt
1 pinch
Chicken breast, skinless, raw
4 medium
Rapeseed Oil
1 tablespoon(s)
Red onion
½ small, thinly sliced
Light Mozzarella
125 g, diced
Aldi Solesta Pitted Black Olives in Brine
8 serving(s), drained, drained and sliced
Basil, fresh
10 leaf/leaves
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the passata, tomato purée, vinegar, oregano, garlic powder and fennel seeds, then season and set aside.
2
Put the potatoes and onion in a pan, cover with water and bring to the boil. Cook for 3 minutes, then drain well. Transfer to a roasting tin and toss with the olive oil, dried thyme, black pepper and a little salt. Roast for 15-20 minutes, until crisp and golden.
3
Meanwhile, butterfly the chicken breast fillets by slicing horizontally almost to the other side and opening like a book. Brush all over with the oil. Heat a griddle pan over a high heat, sear the chicken for 1 minute on each side, then transfer to a roasting tin. Add the onion to the tin, spoon the sauce over the chicken then scatter over the mozzarella and olives. Bake alongside the potatoes for 15-20 minutes, until the cheese is melted, the sauce is bubbling and the chicken is cooked through.
4
Serve the chicken and potatoes garnished with the basil.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.