Made with roast veg and topped with pine nuts, this easy, wholesome chicken bake is full of vibrant colours and Mediterranean flavours. You'll cook your mustard and oregano chicken in a tin foil parcel for succulence, with lots of delicious juices to pour over. (Gluten and dairy-free, suitable for coeliacs).
Prep Time
35 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Peel and chop the sweet potato[es] into bite-sized pieces
Slice the courgette[s] finely
Cut the cherrytomatoes in half
2
Peel and finely chop (or grate!) the garlic
Combine the Dijon mustard, chopped garlic and driedoregano with1 tbsp [2 tbsp]olive oil – this is your mustard marinade
3
Cut 2 [4] pieces of tin foil approx. the size of A3 sheets of paper
Lay the chicken breast[s] in the middle of 2 pieces (doubling it up prevents any leakages!) and add the parcels to a baking tray
Spoon the mustard marinade over the chicken evenly
4
Scrunch the edges of the tin foil together around the chicken to form a sealed parcel
Put the baking tray in the oven for 25 min or until the chicken is cooked through (no pink meat!)
5
Meanwhile, add the chopped sweet potatoes to a baking tray with a drizzle of olive oil and a generous pinch of salt and give them a good mix up
Put the tray in the oven and cook for an initial 15 min
Once the sweet potatoes have been in for 15 min, add the sliced courgette and cherry tomatoes and cook for 10-15 min further or until all the vegetables are soft
6
Meanwhile, heat a large, dry wide-based pan (preferably non-stick) over a medium heat
Once hot, add the pine nuts and cook for 3-4 min or until golden
Tip: watch like a hawk to make sure they don't burn!
Chop the basil leaves finely, discarding the stalks
7
Once the vegetables are soft, add the pine nuts and chopped basil and give everything a good mix up
Season with a pinch of salt and pepper
8
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