CREAMY KALE & CHICKEN TRAYBAKE

Creamy kale & chicken traybake image

A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C

Provided by Jemma Morphet

Time 1h

Number Of Ingredients 10

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Ingredients

100g curly kale , finely chopped
1 lemon , 1/2 zested, 1/2 cut into wedges
4 tbsp mascarpone
2 garlic cloves , crushed
4 skinless chicken breasts
12 rashers smoked, streaky bacon
500g parsnips , peeled and cut into batons
2 red onions , halved and cut into wedges, roots left intact
500g sweet potatoes , peeled and cut into thin discs
2 tbsp olive oil

Steps:

Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning.
Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast.
Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges.

Nutrition Facts : Calories 739 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 28 grams sugar, Fiber 15 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium