Feed Your Family For £20...In A Hurry! The Cookbook

Salt n Chilli Chicken Traybake

Who doesn't love a traybake? Its a one tray meal that is full of flavour and is a great timesaver. It can be served as its prepared using all the ingredients or adapted to make 2 meals by removing 1-2 of the Chicken breasts after cooking and using for another meal-(these can then be added to pasta or sliced for a salad or sandwiches), then shredding the remaining breasts to make them go further. The choice is yours. The Spices make up enough for 2 portions so can also be used again. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 4 Chicken Breasts
 4 tbsp Sweet Chilli Sauce
 1 tbsp Salt
 1 tsp Chilli Flakes
 1 tsp Chinese 5 Spice
 1 tsp Garlic Powder
 1 tsp Pepper
 1 tsp Sugar
 1 tsp Oil
 1 Red Chilli (optional)
 2 Onions
 1 Pepper (I used a mixture of 3 )
 100 g Cherry tomatoes
 1 Tin of New Potatoes
 100 ml Chicken stock
 2 tbsp Soy Sauce
 100 g Shredded Spinach
1

Prep :-
Slice the Onions.
Slice the Pepper.
De seed and finely chop the chilli.
Mix all the dry spices together- this makes 2 portions so use half and store half for next time.
Make the Marinade by adding one portion of the dry ingredients with the oil and the Sweet Chilli Sauce and a little of the chopped chilli if using.

2

Place the chicken in an ovenproof dish. Coat the chicken with the marinade, cover and place in the fridge for 1-2hrs or longer if preferred

3

Once marinated, uncover and add the onions, peppers, chilli and potatoes. Pour over the stock and the Soy sauce.
Cover in tinfoil and place in the Halogen Oven and bake for 40mns at 175°
Or a conventional oven at 200°

4

Uncover, add in the tomatoes and Spinach and stir through.

5

Add more stock if you want more of a sauce and
bake uncovered for a further 15-30mns or until the chicken is cooked through.

6

.at this stage you can remove 1-2 of the Chicken breasts and store to use later then take 2 forks and shred the remaining Chicken, adding some more sweet chilli sauce if desired.

7

Ive left mine whole.
Serve with crusty bread and extra vegetables or a side salad.

8

Easy swaps:- Chicken breast for thighs or drumsticks.
Sweet chilli sauce for ketchup.
Tinned potatoes for fresh.
Cherry tomatoes for tinned.

Ingredients

 4 Chicken Breasts
 4 tbsp Sweet Chilli Sauce
 1 tbsp Salt
 1 tsp Chilli Flakes
 1 tsp Chinese 5 Spice
 1 tsp Garlic Powder
 1 tsp Pepper
 1 tsp Sugar
 1 tsp Oil
 1 Red Chilli (optional)
 2 Onions
 1 Pepper (I used a mixture of 3 )
 100 g Cherry tomatoes
 1 Tin of New Potatoes
 100 ml Chicken stock
 2 tbsp Soy Sauce
 100 g Shredded Spinach

Directions

1

Prep :-
Slice the Onions.
Slice the Pepper.
De seed and finely chop the chilli.
Mix all the dry spices together- this makes 2 portions so use half and store half for next time.
Make the Marinade by adding one portion of the dry ingredients with the oil and the Sweet Chilli Sauce and a little of the chopped chilli if using.

2

Place the chicken in an ovenproof dish. Coat the chicken with the marinade, cover and place in the fridge for 1-2hrs or longer if preferred

3

Once marinated, uncover and add the onions, peppers, chilli and potatoes. Pour over the stock and the Soy sauce.
Cover in tinfoil and place in the Halogen Oven and bake for 40mns at 175°
Or a conventional oven at 200°

4

Uncover, add in the tomatoes and Spinach and stir through.

5

Add more stock if you want more of a sauce and
bake uncovered for a further 15-30mns or until the chicken is cooked through.

6

.at this stage you can remove 1-2 of the Chicken breasts and store to use later then take 2 forks and shred the remaining Chicken, adding some more sweet chilli sauce if desired.

7

Ive left mine whole.
Serve with crusty bread and extra vegetables or a side salad.

8

Easy swaps:- Chicken breast for thighs or drumsticks.
Sweet chilli sauce for ketchup.
Tinned potatoes for fresh.
Cherry tomatoes for tinned.

Salt n Chilli Chicken Traybake

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