Spicy Nduja Chicken with Romanesco Broccoli
with orzo and grated Italian hard style cheeseCalories
:
741 kcalProtein
:
63.8g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Cereals containing gluten
- Milk
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
40 grams
Vegan Nduja
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 sachet(s)
Vegetable Stock
60 grams
Baby Spinach
1 unit(s)
Lemon
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
320 grams
Irish Chicken Breast
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3100 kJ
Energy (kcal)741 kcal
Fat18.3 g
of which saturates7.8 g
Carbohydrate80.5 g
of which sugars11.6 g
Dietary Fiber14.4 g
Protein63.8 g
Cholesterol14.4 mg
Salt2.6 g
Trans Fat0.2 g
Potassium1089.6 mg
Calcium116.2 mg
Iron0.7 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 your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the orzo.
- Halve the romanesco from the pointy end to the root. Halve each half lengthways. Separate the romanesco head into little florets.
- Zest and halve the lemon.
TIP: If you’re in a hurry, you can boil the water in your kettle.
2
- Pop the broccoli onto a 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 the edges are crispy and slightly charred, 10-15 mins.
3
- When the pot of water is boiling, add the orzo and stock and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
4
- Place a hand on top of the chicken and slice through horizontally 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 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.
- Once cooked, add a splash of water and half the vegan nduja and toss until coated.
5
- Toss the cooked orzo with the roasted romanesco, spinach, remaining nduja, lemon zest and a squeeze of lemon juice.
- Season to taste with salt and pepper.
6
- Divide the orzo between bowls and top with the pan-fried chicken.
- Sprinkle over the cheese.
