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Chicken Roast

Preparation: 15 mins

Cooking: 20 mins

Serves 4, costs under £6.00


  • 4 Chicken Breasts (400g)
  • 2 Tablespoons Vegetable Oil (20ml)
  • Ground Black Pepper (0) (to taste)
  • 4 Potatoes (1kg)
  • 2 Carrots (280g)
  • 2 Cauliflower (500g)
  • 8 Spears Broccoli (360g)
  • Semi Skimmed Milk (75ml)
  • 1 Teaspoon Low Fat Spread (5g)
  • 2 Tablespoons Reduced salt gravy granules (30g)
  • Water (300ml)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



  • Peel and dice potato. Peel and slice carrots. Wash and divide broccoli spears and cauliflower florets
  • In a large pan boil potatoes until soft, approximately 20 minutes.
  • Heat grill on a high heat, drizzle oil  and sprinkle black pepper over both sides of the chicken breasts. Cook under grill for approximately 8-10 minutes turning occasionally.
  • In another pan boil the carrots, broccoli and cauliflower until softened, approximately 5-10 minutes.
  • Once potatoes are soft, drain and then mash with milk and spread using a fork or masher. Once the vegetables are soft, drain the water and keep it to make the gravy.
  • Dissolve gravy granules in water from vegetables, mixing well.
  • Serve chicken, mashed potato and vegetables with gravy.


Source: Love Food Hate Waste

Nutritional Information