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Spiced Chicken Breast and Garlicky Asparagus Salad

Spiced Chicken Breast and Garlicky Asparagus Salad

with baby potatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
458 kcal
Protein
: 
46.6g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
Serving amount

320 grams

Irish Chicken Breast

100 grams

Asparagus

500 grams

Baby Potatoes

2 unit(s)

Garlic

40 grams

Salad Leaves

30 grams

Green Pesto

65 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)1915 kJ
Energy (kcal)458 kcal
Fat18.3 g
of which saturates7.6 g
Carbohydrate30.7 g
of which sugars11.5 g
Dietary Fiber7.4 g
Protein46.6 g
Salt2.5 g
Potassium898.5 mg
Calcium57.5 mg
Iron0.4 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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Cook the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
  • Drizzle with oil and season with half the paprika, salt and pepper.
  • Rub the oil over the potatoes then lay them cut-side down on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Trim and halve the asparagus widthways.
  • Mix the creme fraiche and pesto together.
  • Season to taste with salt and pepper.
Fry the Chicken
3
  • Place your hand on top of the chicken and slice through to make two thin steaks.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken and season with remaining paprika, salt and pepper.
  • Cook through, 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.
Fry the Asparagus
4
  • Wipe and return the pan to medium-high heat with drizzle of oil.
  • Add asparagus and cook until tender, 4-5 mins.
  • Add the garlic and cook until fragrant, 1 min. 
Finishing Touches
5
  • Toss the garlicky asparagus with the salad leaves and a drizzle of oil.
  • Season to taste with salt and pepper.
Dish Up
6
  • Divide the chicken between plates.
  • Serve the roasted potatoes and asparagus salad alongside.
  • Drizzle the creamy pesto dressing over everything.
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