Baked Peri-Peri Chicken & Golden Potato

Name: Baked Peri-Peri Chicken & Golden Potato with Garden Salad & Honey-Dijon Dressing
Total time: 25m
Yield: 2
Ingredients: 1 packet Chopped Potato; 1 Tomato; 1 Radish; 1 packet Dijon Mustard; 320 g Chicken Breast; 1 sachet peri-peri seasoning; 1 packet baby spinach & rocket mix; 1 drizzle olive oil; 1 tsp honey; 1 drizzle vinegar (balsamic or white wine)

with Garden Salad & Honey-Dijon Dressing

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Calories

302 kcal

Protein

41.7g protein

Difficulty

Easy

Calorie Smart

Allergens:

Sulphites
Soy
Wheat
Gluten
May contain traces of allergens

Tonight is all about flavour and ease! Smokey peri-peri chicken thigh is baked with golden roast potatoes, served alongside a fresh spinach, rocket, radish and tomato salad, finished with a zesty Dijon dressing.

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

Ingredients

Serving amount

1 packet

Chopped Potato

(Contains: Sulphites; )

Tomato

Radish

1 packet

Dijon Mustard

320 g

Chicken Breast

1 sachet

peri-peri seasoning

(Contains: Soy, Wheat, Gluten, May contain traces of allergens; )

1 packet

baby spinach & rocket mix

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)1260 kJ

Calories302 kcal

Fat8.7 g

of which saturates1.7 g

Carbohydrate45.5 g

of which sugars7.4 g

Dietary Fibre3.4 g

Protein41.7 g

Sodium901 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.
Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, cut tomato into wedges.
Thinly slice radish.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
In a large bowl, combine Dijon mustard and the honey with a drizzle of olive oil and vinegar. Season to taste and set aside.

When the potatoes haves 16 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chicken steaks until cooked through, 3-5 minutes each side. Sprinkle over peri-peri seasoning. Turning chicken to coat. (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

To the bowl with dressing, add tomato, radish and spinach & rocket mix. Toss to combine.
Slice chicken if preferred.
Divide peri-peri seasoned chicken, roast potato chunks and garden salad between plates. Enjoy!