Creamy Mustard Chicken Tray Bake
Nutrients
Per serving
Steps
Preheat oven to 180C fan
Prick the potatoes and microwave for 10 mins and place on a small baking dish and spray with oil and sprinkle with salt
Place the potatoes on a baking dish and bake in the oven
After 10 minutes place the chicken on a baking tray with the shallot and carrots
Spray with the olive oil and roast for 20 mins
Dissolve the stock cube in 1 tbsp of hot water and let cool for a couple of minutes
Whisk together the sour cream, garlic, mustard and stock in a jug
Add the beans to the chicken and pour the sauce into the baking dish
Bake for a further 10 - 15 minutes until chicken is fully cooked and potatoes golden brown
Steam broccollini
Sprinkle the chicken dish with the chopped thyme
Serve alongside the baked potatoes and steamed broccolini
Ingredients
| 600g | Chicken breasts skinless and boneless |
| 4 | Shallots halved |
| 2 | Garlic cloves minced |
| 1 | Bunch baby carrots peeled and halved lengthways |
| 200ml | Carton light sour cream |
| 2 tsp | Dijon mustard |
| 1 | Chicken stock cube |
| 125g | Green beans |
| 1 tbsp | Fresh thyme |
| 600g | Potatoes with skin approx. 150g each |
| 1 | Bunch of Broccolini |
| 1 | Olive oil spray |
