-1 leek, trimmed and finely sliced
-240g pack radishes, halved
-3 baking potatoes, halved and sliced into 1cm-thick wedges
-1/2 lemon, zested and juiced
-1 tsp Dijon mustard
-1 reduced-salt chicken stock cube, made up to 300ml
-650g pack chicken breast fillets, each sliced into 3 pieces
-85g bag watercress
-150g fat-free yogurt
- Preheat the oven to gas 6, 200°C, fan 180°C. Take a large roasting tin and place the leek, radishes, and potatoes in it. In a separate jug, whisk together the majority of the lemon juice, lemon zest, mustard, and stock. Pour this mixture over the vegetables in the tin and ensure they are well-coated by tossing them gently.
- Bake for 30 mins, then stir and nestle in the chicken pieces. Cook for another 20-25 mins until the chicken is cooked through and the potatoes are tender.
- While the traybake is cooking, use a food processor to blend one-quarter of the watercress with the yogurt and the remaining lemon juice. Toss the remaining watercress into the traybake, ensuring it is well incorporated. Finally, serve the traybake with the watercress sauce on the side.
The Lemon chicken and vegetable traybake is a flavorful and convenient dish that brings together the tanginess of lemon and the freshness of vegetables. The combination of chicken, leek, radishes, and potatoes creates a satisfying and well-balanced meal. The lemon zest and juice add a refreshing citrusy kick, while the mustard and chicken stock provide depth of flavor. Topping it off with a watercress sauce adds a creamy and herbaceous element that complements the dish perfectly.
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