Paprika Chicken and Cherry Tomatoes
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Paprika Chicken and Cherry Tomatoes

Paprika Chicken and Cherry Tomatoes

with green peas and rice

One of the best ways to enjoy cherry tomatoes is to heat them until tender and beautifully juicy. Here, the softened tomatoes are stirred into a buttery sauce and served with paprika-spiced chicken, fluffy rice and vibrant green peas for a recipe with an array of exciting elements.

Family Friendly
Total Time20 minutes
Cooking Time25 minutes


Serving amount

150 grams


1 sachet(s)

Chicken Stock

320 grams

Chicken Breast

2 sachet(s)


(Contains Mustard)

125 grams

Cherry Tomatoes

120 grams


1 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2783 kJ
Energy (kcal)665 kcal
Fat21.5 g
of which saturates2.8 g
Carbohydrate72.6 g
of which sugars10.9 g
Dietary Fiber0 g
Protein44.6 g
Cholesterol0 mg
Salt2.73 g
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.


Pot with Lid


Boil the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the chicken stock powder and rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Coat the Chicken
  • Meanwhile, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
  • Toss the chicken with paprika, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. It will still taste delicious once cooked!

Brown the Chicken
  • Place a large pan over medium-high heat with a drizzle of oil
  • When hot, add the chicken steaks and season with salt and pepper.
  • Fry until browned, 2-3 mins on each side.

TIP: Cook in batches if your pan is getting crowded.

Add the Tomatoes
  • Once the chicken has browned, add the cherry tomatoes to the pan.
  • Fry until chicken is cooked through and tomatoes are softened, 5-6 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finishing Touches
  • When the tomatoes have softened, use the back of a spoon to carefully burst the tomatoes and release the juices.
  • Stir a knob of butter into the pan to form a buttery tomato sauce.
  • Season to taste with salt and pepper
  • Fluff up the rice with a fork and stir through the peas.
Dish Up
  • Divide the peas and rice between bowls.
  • Top with the fried chicken steaks and buttery tomatoes.
  • Drizzle with aioli and sweet chilli sauce.
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