Creamy kale & chicken traybake

Creamy kale & chicken traybake

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(8 ratings)

Prep: 20 mins Cook: 35 mins - 40 mins


Serves 4

A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C

Nutrition and extra info

  • unbaked chicken only

Nutrition: per serving

  • kcal739
  • fat33g
  • saturates13g
  • carbs57g
  • sugars28g
  • fibre15g
  • protein47g
  • salt2.4g
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  • 100g curly kale, finely chopped
  • 1 lemon, ½ zested, ½ cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp mascarpone
  • 2 garlic cloves, crushed
  • 4 skinless chicken breasts
  • 12 rashers smoked, streaky bacon



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 500g parsnips, peeled and cut into batons



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 red onions, halved and cut into wedges, roots left intact
  • 500g sweet potatoes, peeled and cut into thin discs
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning.

  2. Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast.

  3. Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges.

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Comments, questions and tips

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Thraxas's picture
2nd Oct, 2018
Overall delicious but the veg need at least another 30 minutes in the oven or to be par boiled as even though I sliced them thinly some of the parsnips were still raw in the middle
jadedermody's picture
2nd Feb, 2017
the chicken and stuffing was really yummy, but the veg took a lot longer to cook and where far to filling with the chicken. This would work better with a lighter side like a salad or peas
4th Jan, 2017
We all enjoy this recipe. Kids back at school today so this is on the menu tonight to sooth the pain. Looking forward to a nice but easy family meal
22nd May, 2016
I made this tonight with low fat mascarpone and it was gorgeous - but it serves 4 so that's still only just one tbsp per person. It was delicious!
10th Mar, 2016
Couldn't give it 5 stars but still a very tasty mid week dinner option, will definitely do again.
7th Apr, 2016
And why you couldn't give 5 stars?
7th Apr, 2016
Is it OK to use fat free mascarpone to save a few calories?
7th Apr, 2016
I made this tonight with low fat mascarpone and it was gorgeous - but it serves 4 so that's still only just one tbsp per person. It was delicious.
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