Paprika Chicken & Fennel-Orange Salad
with Roasted Potato Chunks & Garlic Yoghurt0.0(0)
Calories
:
406 kcalProtein
:
45.5g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Celery
- Mustard
- Soy
- Wheat
- Gluten
- May contain traces of allergens
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With feathery crests and cleansing bulbs, the Fennel will quickly become the best part of this salad. When paired with paprika chicken and juicy orange, you’ll be savouring each and every bite. Compliments to the Fennel we say!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
330 g
Chicken Breast
1
Fennel
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1
Orange
2 sachet
Paprika Spice Blend
(Contains: Celery, Mustard; May be present: Soy, Wheat, Gluten.)
2
Potato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Meanwhile, thinly slice fennel (reserving some fronds for garnish!).
- Peel and thinly slice orange into wedges.
- Finely chop garlic.
3
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat.
4
- In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
- Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- 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.
5
- While chicken is cooking, in a large bowl, combine orange, fennel, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.
6
- Slice chicken.
- Divide paprika chicken, roasted potato chunks and fennel orange salad between plates.
- Serve with garlic yoghurt and garnish with reserved fennel fronds. Enjoy!
