Baked Chicken and Warm Tomato Salsa
with Peri Peri Chips and Spicy Peas
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
This luxurious Baked Chicken and Warm Tomato Salsa is inspired by Portuguese flavours - an homage to one of our favourite takeaways. Peri peri brings warming heat to the chips, whilst peas bring a hint of freshness to complement the tender chicken.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
2 unit(s)
British Chicken Breasts
2 unit(s)
Intense™ Tomato
½ unit(s)
Lime
1 bunch(es)
Coriander
3 unit(s)
Garlic Clove
120 grams
Peas
1 sachet(s)
Chilli Flakes
Not included in your delivery
15 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the peri peri seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.
Next, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, cut the tomatoes into 2cm chunks.
Zest and cut the lime into wedges (see ingredients for amount). Finely chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
When the chips have 10 mins remaining, heat the butter (see pantry for amount) in a large frying pan on medium-high heat.
Once melted, add the peas and stir-fry for 2-3 mins.
Stir in the chilli flakes (add less if you'd prefer things milder) and half the garlic. Cook until fragrant, 1 min, then remove from the heat. Transfer to a medium bowl and lightly mash with the back of a fork. Cover to keep warm.
Wipe out the pan.
Return the (now empty) frying pan to medium heat (no need to clean).
Add the tomato and cook until just warmed through, 1-2 mins.
Stir in the remaining garlic and a pinch of lime zest. Cook until fragrant, 30 secs. Season with salt and pepper. Squeeze in the lime juice.
Remove from the heat and stir through half the coriander.
When ready to serve, slice the chicken brests widthways into 1cm thick slices and share between your plates.
Serve the peri peri chips and spicy peas alongside. Spoon the tomato salsa over the chicken. Finish with a sprinkling of the remaining coriander.
Add a dollop of mayo (see pantry for amount) on the side for dipping.
