Cashel Blue® Cheese Chicken with Ballymaloe Relish
served alongside rice and roasted broccoliCalories
:
755 kcalProtein
:
55.6g proteinTotal
:
40 minutesDifficulty
:
EasyProtein Rich
Allergens:
- Milk
- Mustard
- Sulphites
Ooey gooey tangy blue cheese is melted on a succulent chicken breast for a decadent dinner. But don't worry, white rice and broccoli add an element of nourishment to this delicious dish.
Ingredients
Serving amount
60 grams
Cashel Blue® Cheese
(Contains: Milk)
150 grams
Rice
250 grams
Broccoli
320 grams
Irish Chicken Breast
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3160 kJ
Energy (kcal)755 kcal
Fat25.3 g
of which saturates14.2 g
Carbohydrate80.1 g
of which sugars9.5 g
Dietary Fiber6.2 g
Protein55.6 g
Salt5.2 g
Trans Fat0.9 g
Potassium496.3 mg
Calcium80.8 mg
Iron1.7 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
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
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 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.
3
- Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Drizzle with oil, season with salt and pepper then toss to coat.
- When the chicken has cooked for around 10 mins, spread the broccoli out in a single layer on a separate baking tray and roast 10-15 mins.
4
- In the final 10 mins of remaining cooking time, crumble the Cashel Blue® cheese over the chicken and allow to melt in the oven.
5
- Halve, peel and chop the shallot into small pieces.
- Place a small pot over medium-high heat with a drizzle of oil.
- Add the shallot to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Add the Ballymaloe relish, 2 tbsp butter (per 2P) and 50ml water (per 2P).
- Allow to simmer for 1-2 mins. Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
6
- Divide the rice between plates.
- Top with the Cashel blue® cheese chicken and spoon over the Ballymaloe relish.
- Serve the broccoli alongside with balsamic glaze drizzled over.
