Roast Chicken Salad

Name: Roast Chicken Salad with sweet potato, Greek style cheese and rocket
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 1 unit(s) Sweet Potato; 1 unit(s) Onion; 100 grams Greek Style Cheese; 320 grams Irish Chicken Breast; 1 sachet(s) Balsamic Vinegar; 40 grams Salad Leaves; to taste Oil; to taste Salt; to taste Pepper

with sweet potato, Greek style cheese and rocket

Get 50% off your first box

Tags:

Calorie Smart

•Nut free

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Total Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Onion

100 grams

Greek Style Cheese

(Contains Milk)

320 grams

Irish Chicken Breast

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

40 grams

Salad Leaves

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)1966 kJ

Energy (kcal)470 kcal

Fat16.4 g

of which saturates10 g

Carbohydrate32.7 g

of which sugars9.2 g

Dietary Fiber0 g

Protein49.7 g

Cholesterol0 mg

Salt1.42 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.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (peeling optional). Pop them onto a large lined baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread them out in a single layer. When hot, roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, halve the onion, peel and chop each half into five wedges. Crumble the Greek style cheese into small pieces.

Heat a drizzle of oil in a pan on high heat. Lay the chicken onto the pan, season with salt and pepper. IMPORTANT: Wash your hands after handling chicken and its packaging. Fry until golden, 3-4 mins. Turn it, cook for another minute.

After the potatoes have been roasting for 15 mins, remove the tray from the oven and add the onion wedges. Mix around to combine everything together, then pop the chicken breasts on top. Roast for 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Once everything is cooked, remove the tray from the oven and pop the chicken breasts onto a board to rest for 2 mins. Pop the balsamic vinegar and 1 tbsp oil (double for 2p) into a large bowl, mix to combine, toss the rocket into the balsamic dressing. Add in the potatoes, red onion and half of the cheese. Toss everything together and serve in bowls. Thinly slice the chicken and serve on top with the remaining cheese sprinkled all over. Enjoy!