Fridge Friend recipes
Peri Peri Chicken and Pepper Traybake recipe
Juicy peri peri chicken breast is roasted with sweet red and green peppers and tomatoes for a colourful, punchy traybake. Finished with gently baked eggs, it makes a vibrant one-pan supper.
35 min · Easy · British Jump to method
Ingredients
- 2 breasts Peri Peri Chicken Breast
- 1 Red Pepper
- 1 Green Pepper
- 4 Tomato
- 2 Eggs
| Nutrition | Per serving |
|---|---|
| Calories | 319 kcal |
| Protein | 32 g |
| Carbohydrates | 15 g |
| Fat | 14 g |
| Saturated fat | 4 g |
| Fibre | 4.5 g |
| Sugar | 10 g |
| Sodium | 650 mg |
Why this works
A high-protein, relatively light traybake with moderate fat and sodium, plus a helpful serving of vegetables.
High-quality protein. Chicken breasts and eggs provide around 32g protein per serving, supporting satiety and muscle maintenance.
Vitamin C and antioxidants. Red and green peppers, plus tomatoes, contribute vitamin C and carotenoids which support immune health and help protect cells.
Sodium may be moderate to high. Peri peri seasoning or marinades can add a notable sodium load, so this dish may be less suitable for low-salt diets depending on the sauce used.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Slice the red pepper and green pepper into strips and halve the tomatoes.
- Place the peri peri chicken breast in a baking dish with the peppers and tomatoes.
- Roast for 20 minutes, turning the chicken once halfway through.
- Make 2 small spaces in the tray and crack in the eggs.
- Return to the oven for 6-8 minutes, until the egg whites are set and the yolks are cooked to your liking.
- Serve hot, spooning the roasted juices over the top.
Make it even more fancy
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