The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken with Roasted Grapes & Chard
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Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 100g rainbow chard (use half)
- 160g red grapes
- 1 British Free Range chicken breast
- 900g baby white potatoes (use half)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 shallot
- 20g flaked almonds (use half) (Nuts)
Nutritional Information
Calories: 620
Protein: 52g
Carbs: 61g
Fat: 20g
Ingredients
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 20g flaked almonds (Nuts)
- 900g baby white potatoes
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 British Free Range chicken breasts
- 2 shallot
- 100g rainbow chard
- 160g red grapes
Nutritional Information
Calories: 552
Protein: 50g
Carbs: 46g
Fat: 19g
Chicken with Roasted Grapes & Chard
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the potatoes lengthways. Place in a large oven-proof dish, toss with 1 tsp oil and season with sea salt and black pepper. Roast in the oven for 10 mins.
- Meanwhile, heat a medium frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside. Place the chicken in a large bowl, massage with the garlic herb paste and season with sea salt and black pepper. Reheat the frying pan with 1 tsp oil on medium-high heat. Add the chicken and cook for 4-5 mins, turning once, until golden.
- Dissolve the stock cube in a jug with 200ml boiling water. Peel and quarter the shallot lengthways. Add the chicken, shallot and grapes to the dish with the potatoes and pour over the stock. Roast in the oven for 20-25 mins, until the chicken is cooked and the stock has reduced to a sauce. Add more water if necessary.
- Strip the leaves from the stems of the chard. Cut the stems into 4cm pieces and roughly tear the leaves into bite-sized pieces.
- In the final 5 mins of cooking, reheat the frying pan with 1 tsp oil. Add the stems, cook for one minute, then add the leaves. Season with a pinch of sea salt, add a splash of water and cook for one minute, until wilted.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Once cooked, slice the chicken and serve on plates alongside the veg. Spoon over the roasting juices and sprinkle with almonds.
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