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Chicken, squash & mushroom tray bake

Chicken, squash & mushroom traybake

A simple tasty dinner fix for winter weeknights when you’re run off your feet. Enjoy more traybake ideas or chicken recipe inspiration, as well as other gluten free meals.

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Gluten freeHealthyHigh proteinSource of fibre2 of your 5 a day5 plant varieties
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

Ingredients

  • 385g pack Cooks’ Ingredients Butternut Squash Slices
  • 250g pack British chestnut mushrooms, halved
  • 1 onion, sliced
  • 2 sprig/s rosemary
  • ¼ tsp chilli flakes
  • 1½ tbsp olive oil
  • 270g pack British Chicken Tomato & Basil Marinated Breast Chunks
  • 20g Parmigiano Reggiano, finely grated
  • Handful flat leaf parsley, leaves roughly chopped (optional)

Method

  1. Preheat the oven to 220ºC/200ºC fan/gas 7. Put the squash, mushrooms and onion into a large roasting tin so they sit comfortably in one layer. Tear in the rosemary leaves, add the chilli flakes, then season and drizzle with 1 tbsp oil. Toss well to combine, then roast for 15-20 minutes until starting to turn golden.

  2. Toss the ingredients again in the roasting tin, then top with the chicken chunks and drizzle with the remaining oil. Roast for 15 minutes, then scatter with the cheese and cook for 4-5 minutes more, until the chicken is cooked through with no pink meat and juices that run clear. Scatter with the parsley, if using. Delicious with green vegetables or a salad, if you like.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,705kJ/ 407kcals

Fat

17.1g

Saturated Fat

4.1g

Carbohydrates

21.8g

Sugars

16.9g

Fibre

8.8g

Protein

37g

Salt

1.1g

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