Chorizo Topped Chicken Breast in a Cheesy Sauce

Name: Chorizo Topped Chicken Breast in a Cheesy Sauce with Roasted Green Beans and Pea Shoot Salad
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 unit(s) British Chicken Breasts**; 50 grams Chorizo Slices**; 2 unit(s) Medium Tomato; 30 grams Mature Cheddar Cheese**; 80 grams Green Beans**; 40 grams Pea Shoots**; 75 grams Creme Fraiche**; 1 tbsp Olive Oil for the Dressing; 1 tbsp Water for the Sauce; 2 tbsp Oil for Cooking

with Roasted Green Beans and Pea Shoot Salad

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Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:

Keto

•Lower Carb

•High Protein

Allergens:

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

British Chicken Breasts**

50 grams

Chorizo Slices**

2 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese**

80 grams

Green Beans**

40 grams

Pea Shoots**

75 grams

Creme Fraiche**

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp

Water for the Sauce

2 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)605 kcal

Energy (kJ)2533 kJ

Fat40.8 g

of which saturates16.4 g

Carbohydrate8.4 g

of which sugars5.9 g

Dietary Fiber3.6 g

Protein51.4 g

Salt1.7 g

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

Utensils

•Baking Paper

•Baking Tray

•Grater

•Large Bowl

•Small sauce pan

Instructions

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

Sandwich each chicken breast between two pieces of baking paper or cling film. Place on a board, then bash with the bottom of a saucepan until the chicken is 1-2cm thick.

Place the chicken onto one half of a large, lightly oiled baking tray. Drizzle with oil and season with salt and pepper. Top with the chorizo, pressing gently to ensure it sticks.

Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.

Quarter the tomatoes, then halve widthways. Grate the Cheddar cheese. Trim the green beans.

When the chicken has 8-10 mins remaining, remove the tray from the oven and add the green beans. Season with salt and pepper, drizzle with oil and turn to coat.

Roast the green beans and chicken on the top shelf for the remaining 8-10 mins.

If you’d prefer to, when the chicken has 4-6 mins remaining, boil your green beans until tender, 4-6 mins. Season with salt and pepper.

In a large bowl, add the pea shoots, tomatoes and olive oil for the dressing (2p: 1 tbsp / 4p: 2 tbsp). Season with salt and pepper. Toss to coat.

Place a small saucepan on medium heat (no oil).

Add the creme fraiche, Cheddar cheese and water (2p: 1 tbsp / 4p: 2 tbsp), stir to combine and melt the cheese, 2-3 mins. Season with salt and pepper.