Mustard-Thyme Chicken & Oregano Potatoes

Mustard-Thyme Chicken & Oregano Potatoes

with Nutty Chorizo Topping & Truffle Mayo

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A feast for the eyes and the tastebuds, this delectable plate of greens, chicken and chorizo is sure to put you in a good mood. Paired with fragrant oregano-roasted potatoes, you'll be savouring each delicious bite.

Allergens:Tree NutsEggsGlutenSulphites

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Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch


2 clove


1 bunch


1 bag

green beans

1 packet

slivered almonds

(ContainsTree Nuts)

1 bunch




½ packet

mild chorizo

1 packet

Italian truffle mayonnaise

(ContainsEggs, Gluten)

1 packet

Dijon mustard


1 packet

chicken breast

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2939 kJ
Fat38.9 g
of which saturates8.8 g
Carbohydrate33.9 g
of which sugars6.3 g
Protein49.8 g
Sodium923 mg
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan forced. Cut the potato into bite-sized chunks. Pick the oregano leaves and roughly chop. Place the potato and a drizzle of olive oil on a lined oven tray. Season with salt, then toss to coat. Bake until just tender, 25-30 minutes. When the potatoes have 5 minutes cook time remaining, add the oregano, toss, then bake until tender and fragrant.


While the potato is baking, finely chop the garlic. Remove the stem from the silverbeet and roughly chop leaves. Trim the green beans. Finely chop the slivered almonds. Pick the thyme leaves. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the mild chorizo (see ingredients). In a small bowl, combine the Italian truffle mayonnaise, lemon zest and a squeeze of lemon juice. Set aside. TIP: If you're not a fan of truffle, dilute the flavour with more mayonnaise!


In a medium bowl, combine the Dijon mustard, thyme, garlic and a drizzle of olive oil, then season with salt and pepper. Add the chicken breast and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.


While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo, stirring occasionally, until golden, 2-3 minutes. Add the almonds and cook until fragrant, 1 minute. Transfer to a second small bowl and set aside.


Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans with a dash of water, tossing, until just tender, 4-5 minutes. Add the silverbeet and cook until softened, 1-2 minutes. Season.


Slice the chicken. Divide the chicken, oregano roasted potatoes and greens between plates. Sprinkle over the nutty chorizo topping. Serve with the lemon truffle mayo and any remaining lemon wedges.