Ballymaloe Chicken Ciabatta with Chorizo
with roasted potatoes
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
Allergens:
Wheat
•Mustard
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Tomato
40 grams
Salad Leaves
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
50 grams
Grated Cheese
(Contains: Milk)
500 grams
Baby Potatoes
260 grams
Diced Irish Chicken Breast
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat23.2 g
of which saturates11 g
Carbohydrate59 g
of which sugars16.8 g
Dietary Fiber8.2 g
Protein57.7 g
Salt4.1 g
Potassium863.3 mg
Calcium48 mg
Iron0.1 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.
- Halve the potatoes, quartering larger pieces, and pop onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then spread out cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and chorizo and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Remove the pan from the heat. Stir through the Ballymaloe relish and a splash of water.
3
- Halve the ciabattas lengthways.
- Top the ciabatta base with chicken and scatter the cheese over the top.
- Pop the ciabatta bases and lids in the oven until the cheese is melted, 4-5 mins.
- Meanwhile, chop the tomato into 2cm chunks.
- Just before serving toss the tomatoes and salad leaves with a drizzle of oil. Season to taste with salt and pepper.
4
- Once toasted, pop the ciabatta lids onto the bases and slice the sandwich in half widthways.
- Serve with roast potatoes and tomato salad alongside.
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