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Chicken breast and Crispy Smashed Potatoes

Chicken breast and Crispy Smashed Potatoes

with pan-fried garlicky carrots and green beans
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
463 kcal
Protein
: 
46.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Mustard
Serving amount

500 grams

Baby Potatoes

1 unit(s)

Carrot

100 grams

Green Beans

1 unit(s)

Shallot

10 grams

Parsley

10 grams

Mint

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Mustard

(Contains: Mustard)

2 unit(s)

Garlic

1 unit(s)

Lime

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)1938 kJ
Energy (kcal)463 kcal
Fat11.1 g
of which saturates3.9 g
Carbohydrate41.9 g
of which sugars17.6 g
Dietary Fiber12 g
Protein46.7 g
Salt1.5 g
Potassium1091.1 mg
Calcium112.6 mg
Iron1.4 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 your delivered box.
•Grater
•Baking Sheet with Baking Paper
•Colander

Cooking steps

Cook the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes. Quarter larger pieces. Pop onto a lined baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer, cut-side down. 
  • Roast on the top shelf of the oven, 15-20 mins. When the potatoes have cooked for 20 mins, remove from the oven. Use the bottom of a bowl or pan to lightly crush each potato. 
  • Drizzle with more oil and cook until crispy and golden, 10-15 mins.
Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the shallot into small pieces. 
  • Quarter the lime.
  • Pick the mint leaves and roughly chop (discard the stalks). Roughly chop the parsley (stalks and all). 
  • Trim the green beans, then cut into thirds. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 
Cook the Veg
3
  • Place a large pan over high heat with a drizzle of oil.
  • Add the carrot, green beans and half the garlic.
  • Fry for 5-6 mins. Season with salt and pepper.
  • Add a splash of water, cover and cook until tender, 2-3 mins.
Make the Salsa
4
  • In a small mixing bowl, combine the mint, parsley, vinegar, remaining garlic, shallot, mustard and a squeeze of lime.
  • Season to taste with pepper. 
Fry the Chicken
5
  • Place your hand flat on top of the chicken and slice through horizontally to make two 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 (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
Finish and Serve
6
  • Divide the potatoes and veg between two plates.
  • Serve the chicken alongside, topped with the minty salsa.
Meal right image

Explore Similar Recipes

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Garlic Recipes
Parsley Recipes
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Mint Recipes
Carrot Recipes
Green Bean Recipes
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