Ballymaloe Chicken Ciabatta with Chorizo
with roasted potatoes4.0(2)
Calories
:
738 kcalProtein
:
57.8g proteinTotal
:
40 minutesDifficulty
:
EasyProtein Rich
Allergens:
- Wheat
- Mustard
- Milk
- Cereals containing gluten
- Egg
- Milk
- Soya
- May contain traces of allergens
A rustic roll forms the base of this hearty meal. Topped with chicken and melted cheese and served with crispy roast potatoes, this ciabatta is so much more than a sandwich.
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)3088 kJ
Energy (kcal)738 kcal
Fat23.4 g
of which saturates10.1 g
Carbohydrate77.4 g
of which sugars10.4 g
Dietary Fiber2.2 g
Protein57.8 g
Salt4.1 g
Potassium94.8 mg
Calcium4 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 season with salt and pepper.
- 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.
NOTE: Adding chorizo? Add to the pan along with the chicken and follow the recipe as written.
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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