Honeyed Chicken Breast and Veggie 'Nduja Traybake

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto one side of a large baking tray. Drizzle with oil and sprinkle over the sesame seeds. Season, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast the potato chunks on the top shelf until golden, 30-40 mins. Turn halfway through.

Step 2

Meanwhile, trim the green beans. Pop your beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel.

Step 3

Pop the parcel onto one side of a large baking tray. Meanwhile, lay the chicken breasts on a large plate. Season with salt and pepper. Drizzle over the honey and vegan 'nduja (add less if you'd prefer things milder), then rub to coat.

Step 4

Roast the parcel and chicken breasts, until the beans are tender and the chicken is browned and cooked through, 25-30 mins.

Step 5

When the potatoes have 8 mins remaining, remove the tray from the oven. Spread the kale on the other side of the baking tray, drizzle with oil and season with a pinch of salt and pepper to taste. Return the tray to the oven for the remaining time, until the kale is crispy, 7-8 mins.

Step 6

Once roasted, share the chicken between your plates. Serve the roasted potatoes, kale and green beans alongside. Add a dollop of mayo for dipping.