Muffin pan chicken dinner

If you love a neatly portioned meal – this is for you! Use your muffin pans to easily contain all the elements of your complete chicken dinner before popping them in the oven. You could use different veggies if you like, depending on what you have on hand.

Ingredients

Potatoes
600g baby coliban (chat) potatoes

2 tbsp finely grated parmesan
Chicken mignon

40g butter, at room temperature

2 garlic cloves, crushed

1 tbsp chopped fresh continental parsley

4 chicken thigh fillets, trimmed

8 streaky bacon rashers
Veggie medley

250g bought zucchini noodles

1 small head (about 275g) broccoli, cut into small florets

100g cherry tomatoes, halved

2 tsp finely grated lemon rind

1 tbsp extra virgin olive oil

Directions

• Step 1

  Preheat oven to 190C/170C fan forced. Grease twelve 200ml muffin pans.

• Step 2

  To make the potatoes, place the potatoes on a plate and cover loosely with plastic wrap. Microwave on High for 5 minutes or until tender when pierced with a small sharp knife. Transfer to a chopping board and set aside to cool slightly.

• Step 3

  Meanwhile, make the chicken. Place the butter, garlic and parsley in a bowl. Use a fork to mash until well combined. Place the chicken, top-side down, on a chopping board. Spread the butter mixture evenly among the chicken fillets. Fold the chicken in half to enclose the butter mixture. Wrap each chicken fillet with 2 rashers bacon. Place, seam-side down, into 4 of the muffin pans.

• Step 4

  Use a large spoon to gently crush each potato slightly, breaking the skin. Season with salt and spray with oil. Divide the potatoes among 4 of the remaining muffin pans. Spray the tops of chicken and potatoes with oil. Bake for 30 minutes.

• Step 5

  Meanwhile, make the veggies. Cut the zucchini noodles into thirds. Place in a large bowl with the broccoli, tomatoes, lemon rind and oil. Toss until combined.

• Step 6

  Divide the veggies among the remaining muffin pans. Sprinkle the potatoes with the parmesan. Bake for a further 15 minutes or until veggies are tender and chicken and potato are golden brown. Divide chicken, potatoes and vegetables among serving plates. Drizzle with pan juices to serve.