HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMustard Thyme Chicken & Chorizo Topping
Mustard-Thyme Chicken & Chorizo Topping

Mustard-Thyme Chicken & Chorizo Topping

with Asparagus & Oregano Potatoes

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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, you'll be savouring each delicious bite.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsEggSulphites

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.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch


2 clove


1 bunch


1 bunch


1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bunch




1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

1 packet



1 tub

Dijon mustard


1 packet

chicken breast

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3227 kJ
Fat44.6 g
of which saturates10.5 g
Carbohydrate30.7 g
of which sugars5.7 g
Dietary Fibre0 g
Protein56.6 g
Cholesterol0 mg
Sodium1438 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Pick the oregano leaves and roughly chop. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 25-30 minutes. In the last 5 minutes of cook time, add the oregano to the potatoes, toss, and return to the oven.


While the potato is baking, finely chop the garlic. Destem and roughly chop the silverbeet leaves. Trim the ends of the asparagus. Finely chop the slivered almonds. Pick the thyme leaves. Finely zest the lemon (see ingredients) to get a generous pinch, then slice into wedges. Roughly chop the mild chorizo. In a small bowl, combine the mayonnaise, lemon zest and a squeeze of lemon juice. Set aside.


In a medium bowl, combine the Dijon mustard, thyme, garlic and a drizzle of olive oil. Season with salt and pepper. Add the chicken breast and toss to coat. Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes. Tip: The chicken is cooked through when it's no longer pink inside.


While the chicken is in the oven, return the frying pan to a medium-high heat with a drizzle of oil. Cook the chorizo, stirring occasionally, until golden, 2-3 minutes. Add the almonds and cook until fragrant, 1 minute. Transfer to a small bowl, set aside.


Wipe out the pan and return to a medium-high heat with a drizzle of olive oil and a dash of water. Add the asparagus and cook, tossing, until just tender, 4-5 minutes. Add the silverbeet and cook until softened, 1-2 minutes. Season with salt and pepper.


Slice the chicken and divide between plates. Serve with the oregano roast potatoes and greens. Sprinkle over the chorizo topping and serve with the lemon mayonnaise. Serve with any remaining lemon wedges.