Amarillo Chilli Chicken Ciabatta
with pickled onion and sweet potato friesCalories
:
705 kcalProtein
:
48.3g proteinTotal
:
35 minutesDifficulty
:
EasyHigh Veggie
Protein Rich
Allergens:
- Rye
- Wheat
- Barley
- Cereals containing gluten
- Egg
- Mustard
- Sulphites
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Ciabatta
(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)
20 grams
Amarillo Chilli Paste
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Tomato
40 grams
Salad Leaves
1 unit(s)
Onion
2 unit(s)
Sweet Potato
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2950 kJ
Energy (kcal)705 kcal
Fat22.5 g
of which saturates2.9 g
Carbohydrate85.8 g
of which sugars20 g
Dietary Fiber3.1 g
Protein48.3 g
Salt2.6 g
Potassium1122 mg
Calcium80.8 mg
Iron2.4 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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer—you want them well spaced out to achieve a crispy finish.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
2
- Halve, peel and thinly slice the onion.
- Thinly slice the tomato.
- Halve the ciabattas.
- Pop the onion into a small bowl along with the red wine vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Mix together and set aside, continuing to toss frequently.
3
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
- Roast on the top shelf of your oven until cooked through, 25-30 mins. 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.
4
- In a small bowl, mix together the aioli and Amarillo chilli paste.
- Season to taste with salt and pepper.
5
- Pop the ciabattas, cut-side up, into the oven to warm through, 2-3 mins.
- Once cooked, thinly slice the chicken.
6
- Spread the aioli over the ciabatta bases.
- Top with salad leaves and sliced tomato, chicken and the pickled onion.
- Serve with the sweet potato fries alongside.
