Amarillo Chicken and Potato Salad
with Romanesco broccoli and pickled red onionCalories
:
496 kcalProtein
:
53.4g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Milk
The secret to this dish is the Ají Amarillo—Peru's beloved yellow chili pepper that delivers a beautiful golden hue, a unique fruity flavour to the chicken in this hearty meal.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
500 grams
Baby Potatoes
20 grams
Amarillo Chilli Paste
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Garlic
1 sachet(s)
Garlic & Herbs
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2076 kJ
Energy (kcal)496 kcal
Fat7 g
of which saturates3.7 g
Carbohydrate58.6 g
of which sugars27 g
Dietary Fiber18.5 g
Protein53.4 g
Salt2.8 g
Potassium1704.8 mg
Calcium185 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Cut the Romanesco broccoli into florets (like small trees), halving any large ones. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
2
- Pop the Romanesco, potatoes and carrot onto a lined baking tray.
- Drizzle with oil, season with salt and pepper, then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
3
- Halve, peel and thinly slice the onion.
- Pop it into a small bowl and add 2 tbsp hot water (per 2P), ¼ tsp salt (per 2P) and ¼ tsp sugar (per 2P).
- Add a pinch of salt, mix together and set aside.
4
- Place a hand on top of the chicken and slice through horizontally to make thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with the garlic herb mix, salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- In a large bowl, mix together the yoghurt, garlic, amarillo chilli paste, and a drizzle of oil.
- Season to taste with salt and pepper.
6
- Add the roast potatoes, Romanesco and carrot to the bowl with the yoghurt dressing. Toss until evenly coated.
- Divide the veg between bowls. Top with the chicken.
- To finish, scatter the pickled onion over the top.
