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Chicken Breast and Mediterranean Roast Veg

Chicken Breast and Mediterranean Roast Veg

with sweet potato and salad
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
: 
656 kcal
Protein
: 
46.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Sesame
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

200 grams

Tomato

1 unit(s)

Bell Pepper

60 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

50 grams

Mayonnaise

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

320 grams

Irish Chicken Breast

1 sachet(s)

Tahini

(Contains: Sesame)

1 unit(s)

Sweet Potato

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)2743 kJ
Energy (kcal)656 kcal
Fat35.4 g
of which saturates5.6 g
Carbohydrate43.9 g
of which sugars15.9 g
Dietary Fiber6.1 g
Protein46.2 g
Salt2.9 g
Potassium963.9 mg
Calcium61.7 mg
Iron2.2 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.
•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 sweet potatoes into 2cm wide wedges (no need to peel).
  • Pop onto a large baking tray. Toss with oil, half the Mediterranean 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 Mediterranean 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 half the salad leaves (per 2P), 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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