Sticky Roasted Romanesco with Amarillo Chilli Yoghurt with Irish Chicken Breast
with crumbled fetaCalories
:
642 kcalProtein
:
61.8g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Milk
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Mango Chutney
20 grams
Amarillo Chilli Paste
75 grams
Yoghurt
(Contains: Milk)
500 grams
Baby Potatoes
1 unit(s)
Shallot
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
40 grams
Salad Leaves
2 sachet(s)
Central American Style Spice Mix
320 grams
Irish Chicken Breast
600 grams
Romanesco
1 pack(s)
Feta D.O.P
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat18.5 g
of which saturates11.2 g
Carbohydrate59.3 g
of which sugars30.4 g
Dietary Fiber15 g
Protein61.8 g
Salt3.9 g
Potassium1608.5 mg
Calcium186.5 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 your delivered box.
Cooking Steps
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 Central American spice, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray. Add the chicken alongside.
- Roast on the top shelf of the oven until potatoes are fork-tender and chicken is cooked, 25-35 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
2
- Meanwhile, cut the romanesco into florets (like small trees), halving any large ones.
- Halve, peel and thinly slice the shallot.
- Mix the shallot with the apple cider vinegar and ½ tsp sugar (per 2P) in a small bowl. Set aside for later.
3
- Pop the romanesco onto a lines baking tray.
- Drizzle with oil, season with salt and pepper and remaining Central American spice, then toss to coat.
- Spread the romanesco out in a single layer.
- Roast on the middle shelf until golden brown and tender, 15-20 mins. Turn halfway through.
4
- While everything roasts, put the yoghurt and amarillo chilli paste in a small bowl and mix together.
5
- Once everything is cooked, drizzle the mango chutney over the romanesco and gently turn to coat the romanesco in the chutney.
- Add a drizzle of oil to the shallot and vinegar and mix together.
- Add the salad leaves and toss to coat.
6
- Plate the potatoes, salad, chicken and romanesco separately.
- Drizzle the yoghurt over the romanesco and crumble over the feta.
- Bring everything to the table and serve sharing style.
