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Glazed Peri Peri Chicken Breast
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Glazed Peri Peri Chicken Breast

Glazed Peri Peri Chicken Breast

with Herby Chips and Zesty Green Beans & Peas

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

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.

Preparation Time40 minutes
Cooking time35 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)

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

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Nutritional information

Energy (kJ)2771 kJ
Energy (kcal)662 kcal
Fat22.7 g
of which saturates7.1 g
Carbohydrate73.8 g
of which sugars14.2 g
Protein47.9 g
Salt0.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Pan
Zester
Kettle
Paper Towel
Colander
Lid
Medium Saucepan

Instructions

Bake the Chips
1

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, 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.

Cornflour Power
2

Meanwhile, combine the cornflour and peri peri seasoning in a large bowl and season with salt and pepper. Add the chicken breasts to the spiced cornflour and toss to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat with enough oil to 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.

Cook the Chicken
3

Once the oil is 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. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, transfer to a plate lined with 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.

Bean There, Done That
4

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.

Amazing Glaze
5

While everything cooks, wipe out the (now empty) frying pan and return to medium-low heat.

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.

 

Serve
6

Slice the chicken into 2cm slices then share between your plates.

Serve the zesty veg and herby chips alongside. 

Dollop some mayo (see pantry for amount) onto your plates for dipping.

Enjoy!

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