Double Spiced Chicken and Provençal Style Radish Salad
with Roasted Potatoes, Chive Mayo, Greek Style Cheese and Lemon Dressing
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with radishes. Crunchy and slightly spicy in flavour, radishes are often enjoyed in salads or roasted. The main part that's eaten is their roots, which can be pink, purple or white in colour, but the whole plant is edible.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
4 unit(s)
British Chicken Breasts
100 grams
Radishes
1 unit(s)
Baby Cucumber
1 unit(s)
Lemon
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 bunch(es)
Chives
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
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, sprinkle over half the Mediterranean style seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken 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.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, lay the chicken onto a baking tray, sprinkle over the remaining Mediterranean seasoning and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
While everything cooks, trim and halve the radishes. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. Cut the lemon into wedges.
In a large bowl, mix a good squeeze of lemon juice and sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the radish and cucumber to the lemon dressing and toss together.
Cut the Greek style salad cheese into 1cm cubes. Finely chop the chives (use scissors if easier).
In a small bowl, mix half the chives and mayo (see pantry for amount).
Just before everything's ready, add the cheese and remaining chives to the radish salad and toss together.
Once the chicken is cooked, slice widthways into 2cm slices.
Share the chicken between your serving plates. Drizzle over the honey (see pantry for amount).
Serve the Provençal style radish salad and spiced roast potatoes alongside with the chive mayo for dipping.
