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Lemon Chicken & Chorizo Crumb

Lemon Chicken & Chorizo Crumb

with Broccolini & Roasted Potatoes

Gourmet
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Inspired by simple yet stunning Spanish cooking, this dish is pure elegance. Tender chicken is showered with a crunchy topping peppered with chorizo, while broccolini and potato bask in a bed of chargrilled capsicum relish.

Allergens:GlutenSulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 unit

eschalots

1 clove

garlic

½ unit

lemon

1 packet

chicken breast

2 bunch

broccolini

½ packet

mild chorizo

1 bunch

parsley

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

chargrilled capsicum relish

(ContainsSulphites)

½ packet

goat cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3570 kJ
Fat39.6 g
of which saturates15.3 g
Carbohydrate52 g
of which sugars8.3 g
Dietary Fibre0 g
Protein69.5 g
Cholesterol0 mg
Sodium1860 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Peel and quarter the eschalot. Finely chop the garlic (or use a garlic press). Place the potato on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and roast for 10 minutes. Remove the tray from the oven and add the eschalot and 1/2 the garlic. Drizzle with a little more olive oil and toss to coat. Return to the oven and roast until tender, 12-15 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the potato is roasting, zest the lemon (see ingredients list) to get 1/2 tsp for 2 people / 1 tsp for 4 people, then slice in half. In a medium bowl, combine the chicken breast, remaining garlic, lemon zest and a good squeeze of lemon juice. Drizzle with olive oil, season with salt and pepper and toss to coat.

3

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Transfer the chicken to a plate. Cover to keep warm and set aside to rest.

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

4

While the chicken is cooking, trim and halve the broccolini lengthways. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini to the pan with a dash of water. Cook, tossing regularly, until tender, 5-6 minutes. Season to taste with salt and pepper. Transfer to a plate and cover to keep warm.

5

Chop the mild chorizo (see ingredients list) as finely as you can. Pick and finely chop the parsley leaves. Return the frying pan to a medium-high heat and add the chorizo. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Remove the pan from the heat and stir through the parsley. Season to taste with salt and pepper.

6

Thinly slice the chicken. Spread a layer of the chargrilled capsicum relish over the plates. Divide the roasted veggies and broccolini between plates and top with the lemon chicken. Sprinkle with the chorizo crumb and crumble over the goat cheese (see ingredients list).