HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Chicken & Chorizo Crumb
Lemon Chicken & Chorizo Crumb

Lemon Chicken & Chorizo Crumb

with Asparagus & Roasted Potatoes

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Inspired by simple yet stunning Spanish cooking, this dish is pure elegance. Tender chicken is showered with a crunchy topping peppered with chorizo, while asparagus, broccolini and potato bask in a bed of chargrilled capsicum relish.


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Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit


1 clove


1 unit


1 packet

chicken breast

1 bunch


1 bunch


1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

1 bag


½ packet

panko breadcrumbs


1 tub

chargrilled capsicum relish

(May be present Tree Nuts, Egg)

½ packet

goat cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3310 kJ
Fat28.9 g
of which saturates10.4 g
Carbohydrate55.5 g
of which sugars9 g
Dietary Fibre0 g
Protein73.9 g
Cholesterol0 mg
Sodium1800 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Peel and quarter the eschalot. Finely chop the garlic (or use a garlic press). Place the potato on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and bake for 10 minutes. Remove the tray and add the eschalot and 1/2 the garlic. Drizzle with a little more olive oil and toss to coat. Roast until tender, 12-15 minutes.


While the potato is roasting, zest the lemon to get 1/2 tsp for 2 people / 1 tsp for 4 people, then slice into wedges. In a medium bowl, combine the chicken breast, lemon zest, remaining garlic and a good squeeze of lemon juice. Drizzle with olive oil, season with salt and pepper and toss to coat.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Cover to keep warm.

TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, trim the ends of the asparagus. Halve the broccolini lengthways. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and broccolini to the pan with a dash of water. Cook, tossing often, until just tender, 4-6 minutes. Season to taste with salt and pepper. Transfer to a plate and cover to keep warm.


Pick and finely chop the parsley leaves. Make a light incision down the entire length of the mild chorizo and remove the skin from the chorizo meat. Return the frying pan to a medium-high heat. Break the chorizo up with your hands as finely as possible directly into the pan. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Remove the pan from the heat and stir through the parsley. Season to taste with salt and pepper.


Thinly slice the lemon chicken. Spread a layer of the chargrilled capsicum relish over the plates. Divide the roasted veggies and greens between the plates and top with the chicken. Sprinkle with the chorizo crumb and top with the goat cheese (see ingredients list). Serve with any remaining lemon wedges.