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Herbed Chicken

with Sweet Potatoes, Zesty Cream and Avocado
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
766 kcal
Protein
: 
39g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Skin-On British Chicken Breasts

1 unit(s)

Avocado

2 unit(s)

Sweet Potato

1 pot(s)

Dried Oregano

1 unit(s)

Lime

1 pot(s)

Mild Paprika

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

50 grams

Baby Leaf Mix

2 tsp

Ground Cumin

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Energy (kJ)3206 kJ
Energy (kcal)766 kcal
Fat35.8 g
of which saturates10.2 g
Carbohydrate57.7 g
of which sugars18.5 g
Dietary Fibre11.2 g
Protein39 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pop the chicken breasts into a bowl and sprinkle on the ground cumin, paprika and half the dried oregano leaves. Season with salt and black pepper and then rub all the flavourings into the chicken breast. Keep to one side. Tip: If you have time, do this the night before for maximum flavour.

2

Cut the sweet potatoes into 2cm chunks (no need to peel). Lay them on a baking tray in one even layer. Drizzle on a glug of oil and then season with salt and black pepper. Sprinkle on the leftover dried oregano leaves. Toss well and then roast in the oven until soft and golden, 25-30 mins. Turn halfway through cooking.

3

Heat a splash of oil in a frying pan on medium-high heat. When the oil is hot, lay in the chicken skin-side down. Cook until the skin is crisp and brown, 5 mins (adjust the heat if it's burning). Turn and brown the flesh side, 3 mins, then transfer to a baking tray and roast on the middle shelf of your oven until no longer pink in the middle, 15 mins. When cooked, remove from your oven, cover with foil and rest until needed.

4

Whilst everything cooks, finish off your last few jobs. Zest the lime and mix into the sour cream along with a pinch of salt. Keep to one side. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist and pull it apart. Remove the stone, scoop out the flesh with a spoon. Chop the flesh into 1cm chunks and pop into a bowl.

5

Squeeze the lime juice onto the avocado and carefully mix in the olive oil (specified in the ingredients list), season with salt and black pepper. Toss the leaves through just before serving. FINAL COOK - try with Lambs Lettuce.

6

Share the potatoes between your plates. Slice each chicken breast into six slices and place alongside. Add the salad and finish with a generous dollop of the zesty sour cream.

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