Cheesy Baked Chicken With Mediterranean-Style Veg
This vibrant dinner is inspired by the Mediterranean sun. While the chicken and potatoes brown in the oven, you'll braise colourful veg to serve alongside. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then take your chicken out of the fridge, open the packet and let it air
Cut your potatoes (skins on) into bite-sized pieces
Add the potato pieces to one side of a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up
Put the tray[s] in the oven for 20-25 min or until crisp
While the potatoes are cooking, add your chicken breast portion[s] to a chopping board and cover with a sheet of cling film
Bash the chicken breast portion[s] with a rolling pin until evenly flattened and pat them dry with kitchen paper – this is your chicken escalope[s]
Grate your cheddar cheese into a bowl, add your panko breadcrumbs and season with salt and pepper
Add a drizzle of vegetable oil and give everything a good mix up – this is your cheesy breadcrumb mix
Add the chicken escalope[s] to the bowl of cheesy breadcrumb mix and press them into the mix until nicely coated
Add the coated chicken to the other side of the baking tray[s] with the potatoes
Put the tray[s] in the oven for 20 min further or until the chicken is cooked through (no pink meat!) – this is your cheesy baked chicken and roast potatoes
Boil half a kettle
Peel and chop your red onion[s] roughly and chop your cherry tomatoes in half
Top, tail and chop your courgette[s] into bite-sized pieces
Dissolve your vegetable stock mix in 50ml [75ml] [100ml] boiled water
While the chicken is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped red onion, chopped courgette and your tomato paste to the pan and cook for 2-3 min or until starting to soften
Add the halved cherry tomatoes and cook for 4-5 min further or until all the veg has fully softened
Add the vegetable stock and cook for 1-2 min further
Season generously with salt and pepper – this is your Mediterranean-style veg
Once done, tear your basil into the pan
Serve the cheesy baked chicken over the Mediterranean-style veg with the roast potatoes to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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