Glazed Peri Peri Chicken Breast

Name: Glazed Peri Peri Chicken Breast with Herby Chips and Zesty Green Beans & Peas
Total time: 40 min
Yield: 2
Cuisine: Portuguese
Ingredients: 450 grams Potatoes; 1 sachet(s) Mixed Herbs; 20 grams Cornflour; 1 sachet(s) Peri Peri Seasoning; 2 unit(s) British Chicken Breasts; 80 grams Green Beans; 1 unit(s) Lime; 120 grams Peas; 15 grams Honey; 20 grams Butter; 2 tbsp Mayonnaise

with Herby Chips and Zesty Green Beans & Peas

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This Glazed Peri Peri Chicken Breast is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

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.

Total40 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

20 grams

Cornflour

1 sachet(s)

Peri Peri Seasoning

2 unit(s)

British Chicken Breasts

80 grams

Green Beans

1 unit(s)

Lime

120 grams

Peas

15 grams

Honey

Not included in your delivery

20 grams

Butter

2 tbsp

Mayonnaise

Nutritional information

Energy (kcal)644 kcal

Energy (kJ)2695 kJ

Fat22.9 g

of which saturates7.1 g

Carbohydrate69.1 g

of which sugars13.9 g

Dietary Fibre10.5 g

Protein48.4 g

Salt1.2 g

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

Utensils

•Baking Tray

•Baking Paper

•Bowl

•Medium Saucepan

•Pan

•Paper Towel

•Zester

•Kettle

•Colander

•Lid

Instructions

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, then sprinkle over the mixed herbs and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put the cornflour and peri peri seasoning into a large bowl and season with salt and pepper. Mix to combine. Lay the chicken breasts in the bowl of cornflour and toss to make sure the chicken gets an even coating. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Next, put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, boil a half-full kettle. Trim the green beans, then cut into thirds. Zest and halve the lime.

Pour the boiled water into a medium saucepan with 1/2 tsp salt on high heat.

Bring back to the boil, then add the beans and cook until just tender, 4-5 mins. Add the peas to water and cook 1 min more.

Drain in a colander, then return the cooked veg to the saucepan. Season with salt and pepper. Stir through the lime zest and half the butter (see pantry for amount). Cover with a lid to keep warm and set aside.

While everything cooks, put your (now empty) frying pan back on medium-low heat (no need to clean).

Add the honey, lime juice and the remaining butter to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Cook until thickened and sticky, 1-2 mins. Once thickened, gently turn the chicken in the pan to coat in the glaze.