The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
330 g
Chicken Breast
1
Baby Cos Lettuce
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
4
Sliced Sourdough
(Contains: Wheat, Gluten, Milk, Soy; May be present: Sesame, Milk, Almond, Hazelnut, Eggs, Lupin.)
2 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
2
Potato
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • FANCIFY ME: Sprinkle Cheddar cheese over wedges in the last 5 minutes of bake time and cook until cheese is melted and golden.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, trim ends of baby cos lettuce and separate leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Toast or grill sourdough to your liking.
• Spread half the smokey aioli over toasted sourdough slices. Fill with lettuce leaves and peri-peri chicken. • Serve with wedges and remaining smokey aioli. • FANCIFY ME: Thinly slice spring onion. Slice avocado in half, scoop out flesh and thinly slice. Fill sandwich with avocado slices. Sprinkle spring onion over cheesy wedges. Enjoy!