HelloFresh
Portuguese-Style Chicken

Portuguese-Style Chicken

with Potato Wedges & Garden Salad

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Too often we reduce Portuguese chicken to a certain Bondi-based burger, but throw in some crispy potato wedges and a refreshing salad and we think this dish might give that burger a run for its money!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Egg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

smoked paprika

1 clove

garlic

1 pinch

chilli flakes

½ unit

lemon

1 packet

chicken breast

2 unit

potatoes

1 packet

smokey aioli

(ContainsEggMay be presentTree Nuts)

1 unit

cucumber

1 bag

mixed salad leaves

½ tub

Dijon mustard

1 unit

tomato

Not included in your delivery

2 tsp

brown sugar

olive oil

¼ tsp

salt

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2150 kJ
Fat19.6 g
of which saturates3.9 g
Carbohydrate36.4 g
of which sugars10.5 g
Protein44.8 g
Sodium547 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potato over an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potato wedges are roasting, finely chop the garlic (or use a garlic press). Cut the lemon (see ingredients list) in half. In a medium bowl, combine the garlic, salt, smoked paprika, brown sugar, a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken, then add to the marinade and toss to coat. Set aside.

3

When the wedges have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: The sugar in the marinade may caramelise slightly in the pan. This makes the chicken even more delicious!
TIP: The chicken is cooked when it is no longer pink inside.

4

While the chicken is resting, finely chop the tomato. Slice the cucumber into half-moons.

5

In a second medium bowl, add the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with a pinch of salt and pepper and stir to combine. Add the tomato, cucumber and mixed salad leaves. Toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Slice the chicken. Divide the Portuguese-style chicken, potato wedges and garden salad between plates. Serve with the smokey aioli.

TIP: For the low-calorie option, serve with half the smokey aioli.