Ingredients
- 1 skin on chicken breast fillet
- 100g new potatoes
- 1 small carrot
- 1 small parsnip
- 50g frozen peas
- 1/2 (43g) pouch chicken gravy
Method
- 1. Preheat the oven to 190ºC/ Fan 170ºC/Gas Mark 5.
- Wash the potatoes and quarter.
- Peel the carrot and parsnip and cut into batons.
- Place all the vegetables together with the oil in a small roasting dish.
- Lay the chicken breast on top of the veg, then roast for 25 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove the tray from the oven, transfer the chicken to a plate to cool.
- Mix the peas with the other vegetables and return to the oven for 5 minutes to heat through.
- Heat the gravy in a small pan until hot.
- Remove the skin from the chicken, then slice into strips, add the vegetables and pour over the gravy.
- Cool slightly until cool enough to handle.
Recipe facts
- 12+ months
- Gluten Free
- No Added Milk Ingredients
- No Added Egg Ingredients
- Main meal
- 2 Servings
Nutrition
Nutrition
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