Seared Peri-Peri Chicken & Golden Potato
with Garden Salad & Honey-Dijon Dressing0.0(0)
Calories
:
302 kcalProtein
:
41.7g proteinDifficulty
:
EasyCalorie Smart
Allergens:
- Sulphites
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Tonight is all about flavour and ease! Tender chicken thigh is coated in our smokey peri-peri seasoning and baked alongside golden roast potato chunks. To cut through the heat, we're serving up a fresh and vibrant garden salad of baby spinach and rocket mix, radish and juicy tomato. Finish it all off with a zesty Dijon dressing for a delicious and satisfying meal.
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; )
1
Tomato
1
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
Calories302 kcal
Energy (kJ)1260 kJ
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.
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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!
