Cheesy Marinara Chicken
with Chips and Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mixed Herbs
120 grams
Marinara Sauce
40 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Lay the chicken into an appropriately-sized ovenproof dish, drizzle with oil, sprinkle over the mixed herbs and season with salt and pepper.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
In a small bowl, combine the marinara sauce and the honey (see pantry for amount).
Grate the cheese.
5 mins before the chicken is ready, pour over the marinara sauce and sprinkle the cheese on top.
Return to the oven for the remaining time, until the sauce is piping hot and the cheese is melted.
Share the chicken between plates. Spoon over any sauce from the dish.
Serve with the chips and salad leaves on the side.
Drizzle the balsamic glaze over the salad to finish.
Enjoy!
