Chicken & broccoli ‘parmigiana’

Name: Chicken & broccoli ‘parmigiana’
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 750 g baby new potatoes, quartered; 2½ tbsp olive oil; 400 g cherry tomatoes, halved; 3 clove/s garlic, unpeeled and bashed; 350 g packs Classic Chicken Steaks; 200 g packs Bellaverde Sweet Stem Broccoli, halved lengthways; 125 g mozzarella ball, roughly torn; Basil leaves, to serve

Love chicken parmigiana? This fresh take on the Italian-American classic is all cooked on one tray for minimal washing up and maximum flavour – which means there’s even more to love.

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Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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750g baby new potatoes, quartered
2½ tbsp olive oil
400g cherry tomatoes, halved
3 clove/s garlic, unpeeled and bashed
2 x 350g packs Classic Chicken Steaks
2 x 200g packs Bellaverde Sweet Stem Broccoli, halved lengthways
125g mozzarella ball, roughly torn
Basil leaves, to serve

Preheat the oven to 200ºC, gas mark 6. Toss the potatoes with 1 tbsp oil, season, then arrange on one side of a large baking tray. Roast for 10 minutes.
Meanwhile, in a mixing bowl, toss the tomatoes with 1 tbsp oil and the garlic; season. Tip onto the other side of the baking tray, along with the chicken steaks. Roast for a further 12 minutes. Meanwhile, toss the broccoli in the same mixing bowl with the remaining ½ tbsp oil and season.
Take the baking tray out of the oven. Turn the chicken steaks over, then arrange the mozzarella on top. Stir up the potatoes, then add the broccoli to the tray. Return everything to the oven for a final 12 minutes, until the chicken is thoroughly cooked and no pink meat remains. Spoon the tomatoes and their juices over the chicken. Serve with the broccoli and potatoes, with basil leaves scattered over the top.