Firstly, I am very apologetic that this post is a day late, however, I hadn’t quite worked out the timings of my day very well yesterday, and didn’t get back from work until about 1am- slightly too late to cook!

Ingredients (Minus courgette- last minute change!!!)

Asparagus (Instead of courgette)

So, today, here we have my belated day 6, a chicken, pepper and asparagus traybake! Once again the recipe today is from The Roasting Tin, and, as usual, I did add some of my own little twists. (Disclaimer, the image contains a courgette, and my meal did not, instead I switched it for asparagus!!!)

My ingredients were:

• 1 Chicken breast
• 1 Bell pepper
• 1 Red onion
• 2 Asparagus stalks
• 2 Cloves of garlic
• 1 Sprig fresh rosemary
• Seasoning
• Vegetable oil

The recipe suggests using skin-on chicken breast, however I couldn’t find any of these in Aldi, which was a shame, as I Love crispy chicken skin. Instead, I just used skinless. I placed my chicken fillet in my roasting tray, and then began to prep my veggies.

I sliced one red bell pepper into strips around 1cm wide and I also cut 1 red onion into eighths. I broke two large garlic cloves off my bulb, and added these too. Here comes my extra ingredient… the asparagus. Chopping the sticks into thirds I placed 2 between my veggies and my chicken. These had been in my fridge for a few days, and I was looking forward to having them with a little salt and balsamic vinegar, but this seemed like a good opportunity to use a few up! I roughly broke apart a sprig of fresh rosemary and mixed this into my veggies.

My oven was set to 180 degrees, and after mixing the chicken and veg with vegetable oil, salt and pepper, the tray was ready to go into the oven.

After 25 mins or so, I mixed the veggies in the tray and returned them under the heat. After the the 35 minutes were up, the veggies had gone brown and crispy, yet sweet and soft, and the chicken had browned- maybe my veggies were a bit overdone???

I left the roasting tin in the oven for 35 minutes, until everything had a nice glaze, and the rosemary smell filled the kitchen.

I used my lovely green plate from Tiger, placing the meat and veg neatly into the middle. I always end up taking my pics before I add the sauces, just because I think a dollop of mayo, and layer of habanero sauce ruins the overall aesthetic and detracts from the vibrant colours of the dish.

All of the ingredients were super good value, and the asparagus and the onions were part of the Aldi special buys of the week, at only 60p.

In total, the meal cost about £1.50, and it was the prefect amount for just me!! I did eat quite a lot of veggies, but I was very hungry after another shift at work!!

As I am a day late, tomorrow will be my last instalment from this week’s cooking challenge!!!!