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Sweet Potato and Pepper Salad with Irish Chicken Breast

Sweet Potato and Pepper Salad with Irish Chicken Breast

with ciabatta and crumbled Greek style cheese

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A recipe conveniently customised just to your liking.

Allergens:
Milk
•Egg
•Mustard
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

Total40 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Onion

2 unit(s)

Garlic

125 grams

Cherry Tomatoes

100 grams

Greek Style Cheese

(Contains: Milk)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 unit(s)

Sweet Potato

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)

120 grams

Salad Leaves

1 sachet(s)

Dried Oregano

1 unit(s)

Bell Pepper

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

320 grams

Irish Chicken Breast

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3330 kJ
Energy (kcal)796 kcal
Fat36.2 g
of which saturates11.6 g
Carbohydrate69.8 g
of which sugars20.2 g
Dietary Fiber7 g
Protein55.3 g
Salt3.2 g
Potassium1042.2 mg
Calcium94.3 mg
Iron2.2 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.

Utensils

•Grater
•Baking Sheet with Baking Paper

Cooking steps

Prep the Veg
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm chunks.
  • Peel and chop the onion into thick wedges. 
  • Peel and grate the garlic.
  • Halve the tomatoes. Deseed the pepper and chop into 2cm chunks.
Roast the Veg
2
  • On a lined baking tray, toss the chicken and sweet potato with salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Roast on the top shelf until cooked, 25-30 mins.
  • Meanwhile, toss the bell pepper and onion with oregano, half the garlic, salt, pepper and a drizzle of oil.
  • When the sweet potatoes have cooked for 10 mins, add the pepper and onion to the tray.
  • Cook for remaining 15-20 mins.
Crisp the Ciabatta
3
  • Meanwhile, chop the ciabatta widthways into 2cm thick slices.
  • Add to a (separate) lined baking tray with a drizzle of oil and a pinch of salt and the remaining garlic.
  • Toss to coat and spread out in a single layer.
  • Bake on the middle shelf of the oven until crispy and golden, 8-10 mins.
  • Give the tray a shake halfway through. Remove from the oven when golden.

TIP: Watch them carefully so they don't burn!

Make the Dressing
4
  • To make your dressing, mix 1 tbsp oil (per 2P) with the honey mustard and mayo in a large bowl. 
  • Season with salt and pepper.
  • Mix well and set aside.
Assemble the Salad
5
  • Trim the salad leaves and roughly chop.
  • When everything is ready, add the tomatoes and roast veg to the bowl with the dressing.
  • Toss together until everything is well coated.
  • Just before serving, carefully fold the salad leaves into the bowl with the veg.
Finish and Serve
6
  • Thinly slice the chicken.
  • Divide your veg salad between plates and top with the chicken slices.
  • Finish everything with a generous crumble of Greek style cheese.
  • Serve the crispy ciabatta on the side.
Meal right image

Explore Similar Recipes

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