Smokey Portuguese Chicken with Garlic-Herb Roasted Potatoes
Lean Protein | Healthier Carbs | Packed with Veggies- Eggs
- Milk
- Sesame
- May contain traces of allergens
Too often we reduce Portuguese chicken to a certain Bondi-based burger, but throw in some herby potatoes and a refreshing salad and we think this nutritionally balanced dish might give that burger a run for its money!
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1 clove
garlic
1 packet
chicken breast
1 sachet
smoked paprika
1
cucumber
1
tomato
1 bag
spinach & rocket mix
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
Olive Oil
1 tsp
brown sugar
¼ tsp
salt
drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper, add the garlic & herb seasoning and a drizzle of olive oil. Season with pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time!
While the potato is roasting, finely chop the garlic. 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 the chicken, garlic, smoked paprika, brown sugar and the salt to a medium bowl. Add a drizzle of olive oil and a pinch of pepper and toss to coat.
Chop the cucumber into 1cm chunks. Roughly chop the tomato.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.
Place the spinach & rocket mix, tomato, cucumber and fetta in a large bowl. Add a drizzle of balsamic vinegar and olive oil and toss to coat.
Slice the Portuguese chicken. Divide the roast potatoes, chicken and salad between plates. Drizzle over the garlic sauce.
