To maximize freshness put the raw chicken straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.

For Speedy results Microwave & Stovetop

1. Remove film from tray of root vegetables & bacon, sprinkle with 1 tbsp of water & microwave on high for 10 minutes

2. Season defrosted chicken breasts on both sides. Heat oil in a large non stick pan, add chicken, cook on 1 side for 3 minutes. Turn chicken over then add the microwaved vegetables to the pan with the chicken. Mix vegetables around the pan to distribute the bacon. Cook for a further 3 to 4 minutes until chicken is cooked through and vegetables start to colour. 

3. Pour maple mustard glaze over the chicken and vegetables and cook for a further 2 minutes

4. Add kale to the pan, mix well cooking for a further 1 minutes. To serve squeeze 1/2 lemon over each plate.

Alternatively oven cook 

1. Preheat oven to 390F. Tip root vegetables & bacon onto flat baking sheet, season with salt & pepper. Roast for 15 minutes.

2. Season chicken breasts with salt & pepper on both sides. Move the vegetables to one side of the roasting tray. Place the chicken next to the vegetables. Spoon the maple mustard glaze over the chicken breasts and root vegetables. Roast for a further 15 minutes.

3. Transfer kale ontop of chicken & vegetables drizzle with olive oil, salt & pepper and return to oven for 3 minutes.

4. To serve squeeze 1/2 lemon over each plate

Cooking tips: 

• Our chicken breasts are hand-cut so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165F.

Calories 660 , Fat 28g, Saturated fat 6g, Carbohydrates 60g, Total sugars 30g, Protein 41g, Fibre 8g, Sodium 680mg