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£1.19/100mlEveryone needs and easy traybake in their repertoire and Katie Bishop's all-in-one recipe is a family favourite. You can swap baby potatoes for beans, the chicken for fish and smoked lardons for chorizo – it’s a perfect fridge-raid option. Just tweak the cooking times accordingly. For something more substantial, add crusty bread or rice on the side. Some extra seasonal greens or a crisp salad also make tasty additions if you want to increase your veg quota.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Place the olive oil, paprika, honey, oregano (if using) and plenty of seasoning into a large bowl and mix well.
wl and mix well. 2 Add the chicken, chorizo, onion, red pepper and butter beans (including their liquid) and fold together to coat in the paprika oil.
Scatter the damp kale over the base of a medium roasting tin (about 25x40cm), top with the chicken and chorizo mixture and spread everything out evenly to cover as much of the kale as possible.
Roast for 25 minutes, or until the chicken is thoroughly cooked, there is no pink meat and the juices run clear. Toss everything together, spread out again, sprinkle with a little extra paprika and serve immediately.
A wedge of lemon on each plate, ready to squeeze over, makes a tasty addition, as does a generous spoonful of strained Greek yogurt or better still, tzatziki.
Typical values per serving when made using specific products in recipe
Energy | 2,158kJ/ 518kcals |
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Fat | 31g |
Saturated Fat | 9.1g |
Carbohydrates | 17g |
Sugars | 8.9g |
Fibre | 7.8g |
Protein | 38g |
Salt | 1.1g |
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