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Paprika Chicken Burger and Herby Potatoes

Paprika Chicken Burger and Herby Potatoes

with tomato and pesto aioli
4.5(68)
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
757 kcal
Protein
: 
49.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Soya
  • Wheat
  • Mustard
  • Mustard
  • Lupin
  • Nuts
  • Sesame
  • May contain traces of allergens
Serving amount

500 grams

Baby Potatoes

30 grams

Green Pesto

320 grams

Irish Chicken Breast

2 unit(s)

Brioche Buns

(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)

1 unit(s)

Tomato

½ sachet(s)

Dried Oregano

1 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)3168 kJ
Energy (kcal)757 kcal
Fat29.8 g
of which saturates3.8 g
Carbohydrate81 g
of which sugars10.7 g
Dietary Fiber0.8 g
Protein49.8 g
Salt3.5 g
Potassium94.8 mg
Calcium4 mg
Iron0.1 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.
•Colander
•Pot with Lid

Cooking steps

PDF
Cook the Potatoes
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
  • Halve the potatoes (quarter larger potatoes).
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot.
  • Mix in a knob of butter and half a sachet of oregano (per 2P). Season to taste with salt and pepper. Set aside and cover to keep warm.
Prep the Chicken
2
  • Meanwhile, place your hand flat on top of the chicken breast.
  • Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Season the chicken with paprika, salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken. 
  • Fry until cooked through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.

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

Make the Pesto Aioli
4
  • Thinly slice the tomato.
  • In a small bowl, mix together the aioli and pesto. Season to taste with salt and pepper.
Warm the Buns
5
  • When everything is almost ready, pop the buns into the oven. 
  • Cook until warmed through, 2-3 mins.
Assemble and Serve
6
  • Spread the pesto aioli over the cut side of each bun.
  • Top the bun bases with tomato slices and pan-fried paprika chicken.
  • Sandwich closed with the bun lid. 
  • Serve the herby baby potatoes alongside.
Meal right image

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