Chicken and Mediterranean Roast Veg
with potatoes and salad
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
Allergens:
Sesame
•Mustard
•Egg
•Sulphites
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 unit(s)
Bell Pepper
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
320 grams
Irish Chicken Breast
120 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Tahini
(Contains: Sesame)
600 grams
Potatoes
1 unit(s)
Tomato
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2707 kJ
Energy (kcal)647 kcal
Fat20.2 g
of which saturates4.2 g
Carbohydrate72.6 g
of which sugars10.2 g
Dietary Fiber12.2 g
Protein49.8 g
Salt3.4 g
Potassium1392.6 mg
Calcium53.8 mg
Iron0.9 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 your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Pop onto a large baking tray. Toss with oil, half the Middle Eastern spice, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Pop the bell pepper onto a separate lined baking tray.
- Toss with remaining Middle Eastern spice mix, salt, pepper and a drizzle of oil.
- Roast on the middle shelf until soft and slightly charred, 15-18 mins.
3
- Meanwhile, chop the tomato into 2cm pieces.
- Trim the salad leaves, then chop or tear into bite-sized pieces.
- Just before serving, toss the salad leaves and tomato with apple cider vinegar and a drizzle of oil.
4
- Place a hand on top of the chicken and slice through to make thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. 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.
5
- Meanwhile, in a small bowl, mix together the mayo and tahini sauce.
- Once combined, set aside.
6
- Once the chicken is cooked, divide between plates, drizzling the tahini mayo over the top.
- Serve with the wedges, salad and roast veg alongside.
- Finish with a scattering of crispy onions.
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