[Savvy Shortcuts] Peri-Peri Seasoned Chick'n
with Roast Potato Chunks & Cherry Tomato Salad
Calories
:Ā
523 kcalProtein
:Ā
25.1g proteinPreparation Time
:Ā
25 minutesDifficulty
:Ā
EasyPre-Prepped
Calorie Smart
Allergens:
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Chopped Potato
1 packet
Snacking Tomatoes
1
Cucumber
1 packet
Dijon Mustard
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
ā¢Large Frying Pan
Cooking Steps
1
- Preheat oven to 240Ā°C/220Ā°C fan-forced.
- Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, halve snacking tomatoes.
- Thinly slice cucumber into rounds.
- In a large bowl, combine Dijon mustard and the honey with a drizzle of olive oil and vinegar. Season to taste and set aside.
3
- When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate and season with a pinch of peri-peri seasoning.
4
- To the bowl with Dijon dressing, add tomatoes, cucumber and gourmet leaf mix. Toss to combine.
- Slice chicken if preferred.
- Divide peri-peri seasoned chicken, roast potato chunks and cherry tomato salad between plates. Enjoy!
