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Fried Irish Chicken Breast and Greek Style Cheese

Fried Irish Chicken Breast and Greek Style Cheese

with baby potato and pea salad

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Get 50% off your first box!

Calories

:

635 kcal

Protein

:

54.8g protein

Total

:

20 minutes

Difficulty

:

Easy

Protein Rich

Calorie Smart

Quick

Allergens:

Egg
Mustard
Milk
Sulphites

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

2 unit(s)

Tomato

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

500 grams

Baby Potatoes

120 grams

Peas

320 grams

Irish Chicken Breast

100 grams

Greek Style Cheese

(Contains: Milk)

1 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)2658 kJ

Energy (kcal)635 kcal

Fat31.6 g

of which saturates11.3 g

Carbohydrate37.6 g

of which sugars15.9 g

Dietary Fiber6.9 g

Protein54.8 g

Salt4.6 g

Potassium958.1 mg

Calcium52 mg

Iron0.2 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking steps

Boil the Potatoes

1

Boil a pot of salted water.
Halve the potatoes (quarter larger potatoes).
Add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
Add the peas for the final 1-2 mins of cooking time.
Drain in a sieve and set aside.

Cook the Chicken

2

Slice through the chicken breasts to make thin steaks.
Place a large pan over medium-high heat with a drizzle of oil.
Season the chicken with Cajun spice, salt and pepper.
Once hot, cook the chicken, 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.

Assemble the Salad

3

Chop the tomatoes into 2cm chunks and toss with a drizzle of oil.
Season to taste with salt and pepper.
Once the potato and peas have boiled and cooled, toss together with a knob of butter.
Season to taste with salt and pepper.

Divide and Serve

4

Divide the chicken between plates and top with the tomatoes and crumbled Greek style cheese.
Drizzle the aioli over the top.
Serve the potato and pea salad alongside.

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