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Chicken and Mediterranean Roast Veg

Chicken and Mediterranean Roast Veg

with potatoes and salad
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Get 50% off your first box!
Calories
: 
637 kcal
Protein
: 
49.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Sesame
Serving amount

600 grams

Potatoes

1 unit(s)

Tomato

1 unit(s)

Bell Pepper

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

320 grams

Irish Chicken Breast

1 sachet(s)

Tahini

(Contains: Sesame)

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)2666 kJ
Energy (kcal)637 kcal
Fat20.1 g
of which saturates4.2 g
Carbohydrate69.6 g
of which sugars9.4 g
Dietary Fiber12.2 g
Protein49.4 g
Salt3.4 g
Potassium1317.9 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.
•Baking Sheet with Baking Paper

Cooking steps

Cook the Wedges
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.

Roast the Bell Pepper
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.
Toss the Salad
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.
Fry the Chicken
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.

Mix the Mayo
5
  • Meanwhile, in a small bowl, mix together the mayo and tahini sauce.
  • Once combined, set aside.
Divide and Serve
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.
Meal right image

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