Paprika and chicken go beautifully together, as Hungarian cuisine has demonstrated. Made from slow-roasted, ground red pepper, we’ve also sprinkled this spice all over our roasted sweet potatoes. Dip both in our sriracha chilli mayo for some extra heat.
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2 unit(s)
Sweet Potato
1 sachet(s)
Smoked Paprika
2 unit(s)
British Chicken Breasts
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Lime
50 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
1 unit(s)
Avocado
Preheat your oven to 200C/180C fan/gas mark 6. Trim the sweet potato (no need to peel), then slice into 1/2 cm rounds. Place the circles on a large baking tray. Drizzle with oil, sprinkle with half of the paprika and toss to coat. If you would like to, season with salt and pepper. Spread out in a single layer. Roast on the middle shelf of your oven until golden, 20-22 mins. Turn halfway through cooking.
Heat a drizzle of oil in a large frying pan over medium-high heat. Carefully add the chicken to the hot pan and sear, 3 mins on each side. Sprinkle with the remaining paprika, then season with salt and pepper. Flip the chicken to ensure an even coating of the paprika. Transfer to a lightly oiled lined baking tray. Roast on the top shelf until fully cooked, 10-12 mins. When finished cooking, remove from the oven and leave to rest for 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Juice and zest the lime. Add the baby gem and the baby leaves to a large bowl with 1/2 of the lime juice. Toss to coat then set aside.
In a small bowl, mix the mayonnaise, sriracha, lime zest and remaining lime juice. If you you’d like to, season with salt and pepper.
Halve the avocado lengthways. Twist each half to pull apart and remove the stone using a tablespoon. Scoop the flesh out onto a chopping board and chop into 2cm chunks. If you’d like to, season with salt and pepper.
Divide the salad between your plates. Top with the roasted sweet potato. Add the sliced avocado to a corner of the salad. Cut the chicken widthways into 6-8 slices each and fan out onto the centre of the salad. Drizzle with the sriracha mayonnaise.