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HelloFresh
HelloFresh
Portuguese-Style Chicken

Portuguese-Style Chicken

with Potato Wedges & Garden Salad

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3.4 / 4 Ratingout of 8519 ratings
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Too often we reduce Portuguese cuisine to a certain Bondi-based burger, though we must agree it’s pretty bloody good. But throw in some 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:EggSulphites
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

lemon

1 clove

garlic

1 pinch

chilli flakes

1 sachet

smoked paprika

1 packet

chicken breast

2 unit

potatoes

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

1 unit

cucumber

1 bag

mixed salad leaves

½ tub

Dijon mustard

(ContainsSulphites)

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)2280 kJ
Fat24.2 g
of which saturates4.7 g
Carbohydrate34.1 g
of which sugars8.8 g
Protein43.6 g
Sodium691 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Zester
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Roast the potato
Roast the potato
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potatoes over two oven trays 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 potatoes to the correct size so they cook in the allocated time.

Add flavour to the chicken
Add flavour to the chicken
2

While the potatoes are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, salt, smoked paprika, brown sugar, a small 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.

Make the yoghurt
Make the yoghurt
3

When the wedges have 10 minutes cook time remaining, heat a drizzle of olive oil over a medium-high heat in a large frying pan. When the oil is hot, add the chicken breast 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.

COOK THE CHICKEN
COOK THE CHICKEN
4

While the chicken is resting, finely chop the cucumber and tomato. In a large bowl, combine 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.

MAKE THE GARDEN SALAD
MAKE THE GARDEN SALAD
5

Add the cucumber, tomato and mixed salad leaves to the bowl with the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

SERVE UP
SERVE UP
6

Thickly slice the Portuguese-style chicken. Divide the chicken, potato wedges and garden salad between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve with 1/2 the garlic aioli.