Baked Ballymaloe Relish Chicken
with braised cabbage and roasted sweet potatoCalories
:
493 kcalProtein
:
44.7g proteinTotal
:
40 minutesDifficulty
:
EasyProtein Rich
High Veggie
Calorie Smart
Allergens:
- Sulphites
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Cabbage
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 unit(s)
Apple
½ sachet(s)
Ground Cinnamon
2 unit(s)
Sweet Potato
1 unit(s)
Scallion
320 grams
Irish Chicken Breast
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2062 kJ
Energy (kcal)493 kcal
Fat4.9 g
of which saturates1.7 g
Carbohydrate76.8 g
of which sugars33.5 g
Dietary Fiber4.7 g
Protein44.7 g
Salt12.8 g
Potassium1319.5 mg
Calcium152.9 mg
Iron2.5 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes into 2cm chunks (peeling optional).
- Add the sweet potato chunks to a large (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 top shelf until golden, 20-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
- Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice. Quarter, core and thinly slice the apple (peeling optional).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a pan over medium heat with a drizzle of oil.
- When hot, add the cabbage and a pinch of cinnamon and fry for 4-5 mins.
- Add the apple, red wine vinegar, 1 tsp sugar (per 2P), 150ml water (per 2P) and a large knob of butter.
- Cover and cook until the cabbage has softened, 15-20 mins. Taste and season with salt, pepper and more sugar as desired.
- Trim and thinly slice the scallion.
4
- Divide the braised cabbage and sweet potato between plates.
- Top with the chicken, spooning the Ballymaloe relish over the top.
- Finish with a scattering of scallion.
