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 Thigh; 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

328 kcal

Protein

33.9g 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 Thigh

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)1370 kJ

Calories328 kcal

Fat18.3 g

of which saturates4.7 g

Carbohydrate45.3 g

of which sugars7.3 g

Dietary Fibre3.4 g

Protein33.9 g

Sodium893 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.
• In a large bowl, combine Dijon mustard and the honey with a drizzle of
olive oil and vinegar. Season to taste with salt and pepper and set aside.

• When the potatoes haves 16 minutes remaining, place chicken thigh on
a second lined oven tray, drizzle with olive oil and sprinkle over peri-peri
seasoning. Turn chicken to coat.
• Bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

• To the bowl with dressing, add tomato, radish and spinach & rocket mix.
Toss to combine.
• Slice chicken, if preferred.
• Divide garden salad, golden potato and baked peri-peri chicken between
bowls to serve. Enjoy!