Mustard-Thyme Chicken & Chorizo Topping
with Asparagus, Oregano Potatoes & Almonds
A feast for the eyes and the tastebuds, this delectable plate of greens, chicken and chorizo is sure to put you in a good mood. Paired with fragrant oregano and thyme, and a delightful lemon aioli to bring everything together, you'll be savouring every bite
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Ingredients
2
potato
1 sachet
dried oregano
2 clove
garlic
1 bag
silverbeet
1 bunch
asparagus
1 bag
thyme
½
lemon
½ packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
chicken breast
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Dijon mustard
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until almost tender, 20-25 minutes. Remove from oven, then sprinkle dried oregano over potato. • Toss to coat, then return to the oven to roast until tender, a further 5 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• While potato is roasting, finely chop garlic. • Destem and roughly chop silverbeet. • Trim woody ends of asparagus. • Pick thyme leaves. • Zest lemon to get a generous pinch, then slice into wedges. • Roughly chop mild chorizo (see ingredients). • In a small bowl, combine garlic aioli, lemon zest and a squeeze of lemon juice. Set aside.
• In a medium bowl, combine Dijon mustard, garlic, thyme and a drizzle of olive oil. Season, then add chicken breast, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side. • Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is baking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook asparagus with a dash of water, tossing, until just tender, 4-5 minutes. • Add silverbeet and cook until softened, 1-2 minutes. Season to taste.
• Slice mustard-thyme chicken. • Divide chicken, oregano potatoes, asparagus and silverbeet between plates. • Top with chorizo and flaked almonds. Serve with lemon aioli and any remaining lemon wedges. Enjoy!