Maple and Mustard Chicken Tray-Bake

Maple and Mustard Chicken Tray-Bake

Serves 4
Points per serving: 5½ (original points)

800 g small new potatoes, halved
2 red onions, chopped roughly
2 courgettes, chopped roughly
1 tbsp olive oil
salt and freshly ground black pepper
4 x 125g skinless, boneless chicken breasts, seasoned
2 tbsp maple syrup
1 heaped tablespoon grain mustard
juice 1 lemon
250g cherry tomatoes

preheat oven to gas 6/200c/fan 180c
Parboil the potatoes in boiling water for 10 mins. Drain and mix with the onions, courgettes, olive oil and seasoning in large roasting tin. Place in the oven to cook for 15mins.
Stir the vegetables around and add the seasoned chicken breasts to the roasting tin. Roast for a further 10mins.
Mix the maple syrup with the mustard and lemon juice. Stir the vegetables around again, adding the tomatoes, and drizzle the maple mustard glaze all over the chicken and vegetables.
Roast for a final 15mins.