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Portuguese-Style Chicken
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Portuguese-Style Chicken

Portuguese-Style Chicken

with Potato Wedges & Garden Salad

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!

Not Suitable for Coeliacs
Naturally Gluten-Free
Under 650kcal

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 Time35 minutes


Serving amount

2 unit


1 clove


½ unit


1 sachet

smoked paprika

1 pinch

chilli flakes

1 packet

chicken tenderloins

1 tin


1 unit


½ tub

Dijon mustard

1 bag

mixed salad leaves

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

¼ tsp


2 tsp

brown sugar

½ tsp



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2569 kcal
Fat28.2 g
of which saturates3.6 g
Carbohydrate39.3 g
of which sugars11.3 g
Dietary Fibre0 g
Protein47.6 g
Cholesterol0 mg
Sodium718 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Non-Stick Pan


Roast the potato

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

TIP: Cut the potato to size so it cooks in time. TIP: Spread the potato across two trays if it can't fit in a single layer!

Add flavour to the chicken

While the potato wedges are roasting, finely chop the garlic (or use a garlic press). Cut the lemon into wedges. In a medium bowl, combine the garlic, the salt, smoked paprika, brown sugar, a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Add the chicken tenderloin to the marinade and toss to coat. Set aside.

cook chicken

Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until golden and lightly charred, 4-5 minutes. Transfer the corn to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes. 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's no longer pink inside.

cut tomato

While the chicken is resting, finely chop the tomato.


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) to the corn. Season with a pinch of salt and pepper and stir to combine. Add the tomato and mixed salad leaves. Toss to coat.


Thinly slice the Portuguese-style chicken. Divide the chicken, potato wedges and garden salad between plates. Serve with the smokey aioli on the side.