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Irish Chicken with Kiwi and Avo Salsa

Irish Chicken with Kiwi and Avo Salsa

Irish Chicken with Kiwi and Avo Salsa

with creamy yoghurt dressing

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

Allergens:

Milk

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 grams

Yoghurt

(Contains: Milk)

1 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Kiwi

320 grams

Irish Chicken Breast

2 unit(s)

Sweet Potato

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Avocado

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2591 kJ

Energy (kcal)619 kcal

Fat22.6 g

of which saturates4.6 g

Carbohydrate69.4 g

of which sugars20.7 g

Dietary Fiber3.2 g

Protein46.8 g

Salt0.6 g

Trans Fat3.1 g

Potassium1451.6 mg

Calcium83.9 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 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

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks to a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Cook the Chicken

2

Lay the chicken onto a lined baking tray, drizzle with oil and season with Mexican spice, salt and pepper.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. 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.

Assemble the Salsa

3

Once everything is almost ready, halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.
Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Toss the kiwi and avo together with the chilli flakes. Season to taste with salt and pepper.

Dish Up

4

Divide the roasted sweet potato and chicken between plates.
Serve the avo and kiwi salsa on the side.
Drizzle over the yoghurt.
Scatter the crispy onions over the top.

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