Oven-Baked Crispy Chorizo Chicken & Potato Toss

Name: Oven-Baked Crispy Chorizo Chicken & Potato Toss with Blistered Cherry Tomatoes & Mayo Drizzle
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 tin Tinned Cherry Tomatoes; 200 g Mild Chorizo; 1 packet Baby Spinach Leaves; 1 Carrot; 3 Potato; 1 sachet Garlic & Herb Seasoning; 320 g Chicken Breast; 1 drizzle olive oil; 1 drizzle balsamic vinegar; 2 tbs Mayonnaise

with Blistered Cherry Tomatoes & Mayo Drizzle

Recipe Development TeamUpdated on July 17, 2026

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Calories

941 kcal

Protein

65.8g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Eggs

Forget the dishes tonight with an oven-baked meal that brings all the rich comfort of a rustic winter feast straight to your table. Golden potatoes and carrots roast in the oven in our garlic & herb seasoning, before chorizo and cherry tomatoes blister beautifully in the oven. Bring it all together by tossing through fresh baby spinach leaves and finishing with a generous drizzle of creamy mayo for a spectacular bowl of kai that's sure to hit the spot!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Tinned Cherry Tomatoes

200 g

Mild Chorizo

1 packet

Baby Spinach Leaves

Carrot

Potato

1 sachet

Garlic & Herb Seasoning

320 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

2 tbs

Mayonnaise

(Contains: Eggs)

Nutrition

Energy (kJ)3940 kJ

Calories941 kcal

Fat42.9 g

of which saturates12.7 g

Carbohydrate58.4 g

of which sugars12.9 g

Dietary Fibre13.8 g

Protein65.8 g

Sodium1730 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks. • Place on a lined oven tray. Sprinkle over garlic & herb seasoning, a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop mild chorizo. Drain tinned cherry tomatoes. • To a second lined oven tray, add chorizo, chicken breast and cherry tomatoes. Season with salt and pepper and drizzle over olive oil. Toss to combine. • Bake until veggies and chicken are browned and cooked through, 15-20 minutes. • In the last 5 minutes of bake time, add flaked almonds to the side of the tray, and toast until golden. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Add baby spinach leaves and a drizzle of balsamic vinegar to the tray with the carrot and potatoes. • Toss to combine and season to taste.

• Slice chicken. Divide garlic & herb veggies between plates and top with chorizo, chicken and cherry tomatoes. • Drizzle over mayonnaise. Garnish with flaked almonds. Enjoy!