Blue Cheese Beef
with fresh side salad and roast potatoes
Creamy and tangy blue cheese coats the succulent chicken in this recipe which also features crispy roast potatoes.
Tags:
Protein Rich
•Calorie Smart
Allergens:
Milk
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Tomato
40 grams
Salad Leaves
55 grams
Blue Cheese
250 grams
Irish Beef Rump
500 grams
Baby Potatoes
1 sachet(s)
Balsamic Glaze
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2096 kJ
Energy (kcal)501 kcal
Fat23.1 g
of which saturates12.7 g
Carbohydrate34.1 g
of which sugars11.4 g
Dietary Fiber6.8 g
Protein39.3 g
Salt3.9 g
Potassium958.1 mg
Calcium203.3 mg
Iron0.2 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 lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Lay the chicken onto a board, place your hand on top and slice from thick end to thin point until there's 2cm left (don't slice all the way through). Open it up like a book.
- Repeat with the other breast(s). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
NOTE: Swapping to beef rump? Add to a hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side. Crumble over cheese for final min of cooking time.
3
- Lay the open chicken breasts on a lined baking tray.
- Drizzle with oil and season with half a sachet of Italian herbs (per 2P), salt and pepper.
- Bake on the middle shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- When the chicken has 5 mins left to cook, remove the tray from the oven.
- Crumble over the blue cheese and return to the oven until the cheese has melted, 5 mins.
5
- Chop the tomato into 2cm chunks.
- Just before serving, toss the tomato and salad leaves with the balsamic glaze and a drizzle of oil.
- Season to taste with salt and pepper.
6
- Divide the roasted potatoes and blue cheese-topped chicken between plates.
- Serve the salad alongside.
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