Butterflied Chicken and Romesco Yoghurt Sauce

Name: Butterflied Chicken and Romesco Yoghurt Sauce with Roasted Potato Chunks and Green Bean Salad
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 450 grams Potatoes; 80 grams Green Beans; 2 unit(s) Garlic Clove; 1 unit(s) Bell Pepper; 24 milliliter(s) Red Wine Vinegar; 2 unit(s) British Chicken Breasts; 1 sachet(s) Smoked Paprika; 75 grams Greek Style Natural Yoghurt; 20 grams Wild Rocket; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; 1 tbsp Plain Flour; ½ tsp Sugar for the Sauce

with Roasted Potato Chunks and Green Bean Salad

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Romesco is a traditional Spanish sauce from the coastal city of Tarragona. Made from mild peppers and almonds, it's usually served with fish. In this version, it's stirred through yoghurt to make a creamy sauce worthy of tender butterflied chicken. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Blender Needed

•High Protein

•New

•Low Carb

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

80 grams

Green Beans

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Smoked Paprika

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Plain Flour

½ tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2203 kJ

Energy (kcal)526 kcal

Fat14.3 g

of which saturates4.8 g

Carbohydrate59.9 g

of which sugars12.1 g

Dietary Fibre9 g

Protein40.6 g

Salt0.25 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Bowl

•Pan

•Lid

•Plate

•Small Bowl

•Blender

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks.

Put the pepper onto a baking tray. Drizzle with oil, sprinkle over the garlic, season with salt and pepper, then toss to coat.

Roast on the middle shelf until soft and slightly charred, 14-16 mins. Once charred, remove from the oven and set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.

Once cooked, transfer the beans to a medium bowl. Add half the red wine vinegar along with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Toss to coat, then set aside for now.

Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book.

Repeat with the other breast(s) - you've butterflied your chicken! Season with salt and pepper.

Sprinkle the flour (see pantry for amount) onto both sides of the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.

Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, to a blender, add the roasted pepper, smoked paprika, yoghurt, sugar for the sauce (see pantry for amount) and the remaining red wine vinegar. Season with salt and pepper. Blend until smooth. TIP: If you don't have a blender, mix until combined in a small bowl.