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Portuguese-Style Chicken

Portuguese-Style Chicken

with Potato Wedges & Garden Salad

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Brighten up your night with the vibrant paprika marinade on this tasty and tender Portuguese chicken. Infused with smokey flavours, plus sides of hearty potato wedges and a refreshing salad, this colourful plate adds a little international flair to the old meat-and-three!

Tags:Low Calorie
Allergens:MilkSulphitesRoyal Jelly, Bee Pollen, Propolis
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

lemon

1 clove

garlic

1 pinch

chilli flakes

1 sachet

smoked paprika

1 packet

chicken breast

2 unit

potato

1 packet

Greek yoghurt

(ContainsMilk)

1 unit

cucumber

1 bag

mixed salad leaves

7.5 g

Dijon mustard

(ContainsSulphites)

1 unit

tomato

Not included in your delivery

2 tsp

brown sugar

olive oil

¼ tsp

salt

½ tsp

honey

(ContainsRoyal Jelly, Bee Pollen, Propolis)
Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2250 kJ
Fat20 g
of which saturates5.6 g
Carbohydrate37.8 g
of which sugars12.1 g
Protein47.1 g
Sodium679 mg
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Zester
Medium Bowl
Small Bowl
Large Non-Stick Pan
Large Bowl
InstructionsPDF
Instructions
Roast the potato
Roast the potato
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potatoes over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.

Add flavour to the chicken
Add flavour to the chicken
2

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. In a medium bowl, combine the garlic, salt, smoked paprika, brown sugar, a small squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two steaks. Repeat with the remaining chicken. Add the chicken to the marinade and toss to coat.

Make the yoghurt
Make the yoghurt
3

In a small bowl, combine the Greek yoghurt and lemon zest. Season to taste with salt and pepper and set aside. TIP: Add as much lemon zest as you like, depending on your taste.

COOK THE CHICKEN
COOK THE CHICKEN
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken breast and cook for 2-4 minutes on each side (depending on thickness), or until lightly browned. Transfer to a plate to rest. TIP: The sugar in the marinade may caramelise slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked when it is no longer pink inside.

MAKE THE GARDEN SALAD
MAKE THE GARDEN SALAD
5

While the chicken is resting, finely chop the cucumber and tomato. In a large bowl, combine the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season with a pinch of salt and pepper. Add the cucumber, tomato and mixed salad leaves to the bowl with the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

SERVE UP
SERVE UP
6

Thinly slice the Portuguese-style chicken. Divide the chicken, potato wedges and garden salad between plates. Serve with the zesty yoghurt.