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Ultimate Chicken Breast and Chips

Ultimate Chicken Breast and Chips

with broccoli and parsley lemon aioli
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
: 
763 kcal
Protein
: 
52.4g protein
Total
: 
50 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Egg
  • Mustard
Serving amount

320 grams

Irish Chicken Breast

600 grams

Potatoes

1 unit(s)

Lemon

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Garlic

5 grams

Mint

250 grams

Broccoli

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Carrot

Not included in your delivery

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3192 kJ
Energy (kcal)763 kcal
Fat27.5 g
of which saturates5.2 g
Carbohydrate81.9 g
of which sugars12.8 g
Dietary Fiber17.4 g
Protein52.4 g
Salt5.4 g
Trans Fat0.9 g
Potassium1570 mg
Calcium66.8 mg
Iron1.5 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.
•Zester
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid

Cooking steps

Cook the Chips
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Cut the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
  • Pop onto a lined baking tray. Drizzle with oil and season with salt and pepper.
  • Toss to coat then spread out in a single layer.
  • Roast on the top shelf of the oven until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Meanwhile, zest and quarter the lemon. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 
  • Finely chop the parsley (stalks and all).
  • In a bowl, mix lemon zest, breadcrumbs, 1 tbsp oil (per 2P), half the parsley and a pinch of salt and pepper.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Peel and grate garlic (or use a garlic press). Pick mint leaves from stalks and roughly chop (discard the stalks).
Bake the Chicken
3
  • Lay the chicken onto a separate lined baking tray. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Spread half the aioli over the top of the chicken.
  • Spoon on the breadcrumb mixture, pressing it down to adhere. Drizzle with oil.
  • Add to the middle shelf of the oven and bake until cooked through, 25-30 mins.
Fry the Veg
4
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the carrot and broccoli until starting to char, 2-3 mins.
  • Add the garlic, lower heat to medium and cook until fragrant, 1 min.
  • Add a splash of water and cover with a lid or foil. Cook until tender, 4-5 mins.
  • Once cooked, stir in the chopped mint.
Make the Aioli
5
  • While the veg cooks, mix the remaining parsley and remaining aioli in a small bowl.
  • Season with salt, pepper and lemon juice—all to taste!
Plate Up
6
  • When everything is ready, plate up your chicken, broccoli, carrot and chips.
  • Finish with a dollop of lemon parsley aioli.
  • Serve any remaining lemon wedges alongside.
Meal right image

Explore Similar Recipes

Garlic Recipes
Broccoli Recipes
Parsley Recipes
Chicken Recipes
Lemon Recipes
Mint Recipes
Carrot Recipes
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