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Peri Peri Chicken and Chips

Peri Peri Chicken and Chips

with Lemon Dressed Salad

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This delicious Peri Peri Chicken and Chips has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:Under 650 caloriesWW Approved

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

190 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 sachet

Peri Peri Seasoning

2 unit(s)

Chicken Fillet

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1996 kJ
Energy (kcal)477 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate47 g
of which sugars8.0 g
Protein45 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Bowl
Clingfilm
Frying Pan
Instructionsarrow up iconarrow up icon
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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, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Peel the garlic and pop into a small piece of foil with a drizzle of oil, then scrunch to enclose it. Add to the chip tray.

2

When the oven is hot, roast the chips and garlic on the top shelf until golden, 25-30 mins. Halfway through cooking, remove the garlic from the tray and turn the chips.

3

Meanwhile, zest and halve the lemon. Add a squeeze of lemon juice to a medium bowl and add a drizzle of oil. Season with salt, pepper and a pinch of sugar (if you have any). Halve the tomatoes, then add them to the dressing and mix to combine. Taste and add more lemon juice if needed. Set aside. Trim the baby gem, halve lengthways, then thinly slice widthways. Set aside for now.

4

Sprinkle the peri peri seasoning and lemon zest over a large plate, then season with salt and pepper. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. Lay each chicken breast into the seasoning mix and turn to coat all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

5

When the chips are halfway through cooking and the garlic is out of the oven, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken. Cook until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

6

While the chicken cooks, remove the roasted garlic from the foil and mash with a fork. Pop into a small bowl with the mayo (see ingredients for amount) and season with salt and pepper. Mix together. Once everything is ready, add the baby gem to the tomato bowl and toss to coat. Slice each chicken breast widthways into 5 slices, then serve on your plates with the chips and salad alongside. Add a dollop of garlic mayo for dipping and cut any remaining lemon into wedges for squeezing over. Enjoy!