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Photo of Pizza-chicken traybake with parmentier potatoes by WW

Pizza-chicken traybake with parmentier potatoes

10
9
6
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Passata

250 g

Tomato Purèe

2 tablespoons, level

Balsamic vinegar

1 tablespoons

Oregano, Dried

1 tablespoons, level

Morrisons Garlic Powder

5 g, as purchased

Fennel Seeds

1 teaspoons, level

Potato(es), Raw

400 g, cut into 2cm cubes

Onion(s)

1 medium, diced

Olive Oil

1 tablespoons

Thyme, Dried

2 teaspoons, level

Black pepper

1 teaspoons

Salt

1 pinch

Chicken breast, skinless, raw

4 medium

Rapeseed Oil

1 tablespoons

Red onion(s)

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.

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