Mustard-Thyme Chicken & Oregano Potatoes

Name: Mustard-Thyme Chicken & Oregano Potatoes with Chorizo-Topped Veg & Lemon Aioli
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 Lemon; 330 g Chicken Breast; 1 packet Garlic Aioli; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Flaked Almonds; 1 packet Dijon Mustard; 1 sachet Dried Oregano; 1 Asparagus; 2 Potato; 250 g Mild Chorizo; 1 sachet Thyme; 1 drizzle olive oil

with Chorizo-Topped Veg & Lemon Aioli

Get up to $230 off

A feast for the eyes and the tastebuds, this delectable plate of greens, chicken and chorizo is sure to put you in a good mood. Paired with fragrant oregano and thyme, and a delightful lemon aioli to bring everything together, you'll be savouring every bite.

Tags:

High Protein

•Kid Friendly

Allergens:

Eggs

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1

Lemon

330 g

Chicken Breast

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Baby Spinach Leaves

2

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Dijon Mustard

1 sachet

Dried Oregano

1

Asparagus

2

Potato

250 g

Mild Chorizo

(May be present: Milk, Soy, Sulphites.)

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories852 kcal

Energy (kJ)3570 kJ

Fat55.3 g

of which saturates13.7 g

Carbohydrate21.3 g

of which sugars6.2 g

Dietary Fibre9.2 g

Protein66.5 g

Sodium1690 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes. • Remove from oven, then sprinkle dried oregano over potato. • Toss to coat, then return to oven to roast until tender, a further 5 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

2

• Meanwhile, finely chop garlic. • Roughly chop baby spinach leaves. • Trim woody ends of asparagus. • Pick thyme leaves. • Zest lemon to get a generous pinch, then slice into wedges. • Roughly chop mild chorizo (see ingredients). • In a small bowl, combine garlic aioli, lemon zest and a squeeze of lemon juice. Set aside. Little cooks: Take charge by combining the aioli, zest and juice!

3

• In a medium bowl, combine Dijon mustard, garlic, thyme and a drizzle of olive oil. Season, then add chicken breast, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest. TIP: Chicken is cooked through when it's no longer pink inside.

4

• While chicken is baking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.

5

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. • Cook asparagus with a dash of water, tossing, until just tender, 4-5 minutes. • Add baby spinach and cook until wilted, 1-2 minutes. Season to taste.

6

• Slice mustard-thyme chicken. • Divide chicken, oregano potatoes, asparagus and baby spinach between plates. • Top veggies with chorizo and flaked almonds. • Serve with lemon aioli and any remaining lemon wedges. Enjoy!