topBanner
Portuguese-Style Chicken

Portuguese-Style Chicken

with Potato Wedges & Garden Salad

Read more

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

2 unit

potatoes

1 clove

garlic

½ unit

lemon

1 sachet

smoked paprika

1 pinch

chilli flakes

1 packet

chicken breast

1 tin

sweetcorn

1 unit

tomato

½ tub

Dijon mustard

1 bag

mixed salad leaves

1 packet

smokey aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

sachet

olive oil

¼ tsp

salt

2 tsp

brown sugar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2269 kJ
Fat23.3 g
of which saturates4.4 g
Carbohydrate38.4 g
of which sugars10.5 g
Protein40.4 g
Sodium710 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
download icondownload icon
1

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

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

2

While the potato wedges are roasting, finely chop the garlic (or use a garlic press). Cut the lemon (see ingredients list) 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). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add to the marinade and toss to coat. Set aside.

3

Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until 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, add the chicken in batches 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 in the pan, making the chicken even more delicious!
TIP: The chicken is cooked when its no longer pink inside.

4

While the chicken is resting, finely chop the tomato.

5

To the bowl with the corn, 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 and mixed salad leaves. Toss to coat.

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

6

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

TIP: For the low-calorie option, serve with 1/2 the smokey aioli.