One-Pan Italian-Style Chicken Traybake

• Gluten Free

• Dairy Free

INGREDIENTS

• 2 chicken breasts

• 1 large sweet potato, chopped

• 2 large carrots, chopped

• 2 large handfuls of spring onion, chopped

• ¾ bottle (approx. 500ml) tomato passata

• 1 tsp mixed herbs

• 50g goat’s cheese, crumbled

• Fresh parsley, chopped (for garnish)

• Garlic oil, to taste

• Salt, to taste

RECIPE

1. Prepare the vegetables – Preheat the oven to 180°C. Place the chopped sweet potato and carrots on a baking tray. Drizzle with garlic oil, season with salt, and toss to coat.

2. Assemble the traybake – Lay the chicken breasts on top of the vegetables. Sprinkle the spring onion over the tray, then pour over the tomato passata. Season with mixed herbs and crumble the goat’s cheese on top.

3. Bake – Place the tray in the oven and bake for 45 minutes, or until the chicken is cooked through and the vegetables are tender.

4. Garnish and serve – Remove from the oven and sprinkle with fresh parsley. Serve warm with a fresh salad on the side.

NOTES

• You can swap goat’s cheese for feta or mozzarella for a different flavour.

• Add chili flakes for a little heat.

• This dish pairs well with crusty bread or quinoa for an extra hearty meal.