Chicken Tray Bake with Gnocci & Carrot
It’s that time of the year where we start craving hearty comfort food; but no one wants to spend hours prepping food in the kitchen and then longer washing up after, and we’re not ready to give up totally on healthy eating for the year just yet! We’ve got you covered with this mouthwatering Chicken Tray Bake that takes minutes to prep and is a completely balanced meal of carbs, protein, fat & healthy nutrients, so one dish and you’re done!
This recipe serves 4 and is just as tasty the next day, so dinner and lunch is sorted!
Chicken Tray Bake Ingredients
– 500g skinless, boneless chicken breast
– 300g carrots, cut into fingers
– 300g brussel sprouts
– 200g Gnocci
– 1 large white onion
– 2 cloves garlic, finely sliced
– 2 tbsp olive oil, plus a little for frying
– 1 tsp celery salt*
– 1 tsp paprika
– 200ml veg stock
*We love the earthy flavour the celery salt brings to the chicken tray bake, but if you don’t have any to hand, you can switch for 1 tsp crushed dill and 1/2 tsp salt.
Chicken Tray Bake Method
– Preheat the oven to 170C fan;
– In a large bowl toss together the carrots, onion, brussel sprouts, garlic, oil, celery salt and paprika and set to the side;
– Heat a little oil over a medium-high heat and brown off the chicken for 2-3 minutes on each side;
– Tip the veg mix into a large, shallow baking tray then place the chicken on top and pour over any oil from the pan and the veg stock;
– Roast the chicken tray bake for 50 minutes and enjoy in a big bowl with your feet up on the sofa!
Nutritional info
Chicken Tray Bake Serves 4.
Each serving: 435kcal; 29g carbs; 29g protein; 22g fat.
If you like this Chicken Tray Bake recipe, why not check out some of our other simple and nutritionally balanced recipes, such as our Middle Eastern Chicken & Chickpea Stew, or our delicious Roast Tomato & Sweet Potato Soup!
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