Andy Waters' simple chicken and vegetable bake recipe makes a perfect half term dinner. The mix of vegetables, sweet maple syrup and tender chicken breasts will go down a treat with the little ones. Poaching chicken is a lot healthier than frying, which makes this recipe even more child-friendly.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Preheat the oven to 200°C/gas mark 6
Remove the skin from the chicken breasts and place in a roasting dish. Pour over the chicken stock and roast in the oven for 30 minutes
4 chicken breasts, cut in half
250ml of chicken stock
Meanwhile, cook the broccoli and cauliflower in salted boiling water until only just cooked, for approximately 3-4 minutes. Strain and set aside
6 cauliflower florets
6 broccoli florets
Remove the chicken from the oven and sprinkle over the par-cooked broccoli and cauliflower, sweet potato and red pepper
1 sweet potato, peeled and diced
1/2 red pepper, diced
Drizzle the maple syrup over the vegetables and return to the oven. Roast for 20-30 minutes until the vegetables are nice and golden. Remove from the oven and serve with seasonal greens or as preferred
1 tbsp of maple syrup
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