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Succulent Mustard-Thyme Chicken & Chorizo Topping
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Succulent Mustard-Thyme Chicken & Chorizo Topping

Succulent Mustard-Thyme Chicken & Chorizo Topping

with Roasted Oregano Potatoes & Asparagus

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.

Tags:
Over 30g protein
Kid Friendly
Allergens:
Egg
Almond

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
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 sachet

dried oregano

2 clove

garlic

1 bunch

asparagus

1 bag

baby spinach leaves

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

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Nutritional Values

Energy (kJ)3617 kJ
Fat53.5 g
of which saturates13.9 g
Carbohydrate28.6 g
of which sugars8.3 g
Protein65 g
Sodium1694 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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 oven to roast until tender, a further 5 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

2
2

• Meanwhile, finely chop garlic. • Roughly chop baby spinach leaves. • 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.

Little cooks: Take charge by combining the aioli, zest and juice!

3
3

• 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.

4
4

• 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.

5
5

• Wipe out the 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 baby spinach and cook until wilted, 1-2 minutes. Season to taste.

6
6

• Slice mustard-thyme chicken. • Divide chicken, oregano potatoes, asparagus and baby spinach between plates. • Top veggies with chorizo and flaked almonds. • Serve with lemon aioli and any remaining lemon wedges. Enjoy!