CAJUN BUTTER CHICKEN TRAY BAKE
SERVES 4
PREP AND COOK: 1 HOUR, 10 MINS
500g baby chat potatoes, cut into 1cm-thick slices
1 large red capsicum, cut into thick strips
2 medium zucchini, coarsely chopped
250g punnet cherry tomatoes
3 tsps Cajun spice blend
80g garlic butter, at room temp
4 chicken breast fillets (200g each) 6 slices streaky bacon rashers,
ut in half lengthways Rocket leaves and ranch dressing, to serve
1 Line a large roasting pan with baking paper. Place potatoes, capsicum, zucchini and tomatoes in prepared pan. Spray with olive oil
spray. Sprinkle with half of the Cajun spice blend. Season with salt and pepper.
2 Cook in a hot oven (200°C) for about 25 minutes, or until potatoes are almost tender.
3 Meanwhile, combine the garlic butter and remaining Cajun spice blend in a small bowl. Season.
4 Cut four 2cm-deep slits across each chicken fillet about 2cm apart. Spread butter mixture into the slits.
