Peri Peri Chicken and Chips
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Peri Peri Chicken and Chips

with Lemon Dressed Salad and Garlic Mayo

Calorie Smart

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 time25 minutes


serving amount

450 grams


1 unit(s)

Garlic Clove

½ unit(s)


125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 sachet(s)

Peri Peri Seasoning

2 unit(s)

British Chicken Breasts

32 grams


(Contains Egg, Mustard)


Nutritional information

Energy (kJ)1846 kJ
Energy (kcal)441 kcal
Fat8.6 g
of which saturates1.5 g
Carbohydrate52.3 g
of which sugars6.4 g
Protein44.8 g
Salt0.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Medium Bowl
Large Frying Pan
Small Bowl



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.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the chip tray.


When the oven is hot, roast the chips and garlic on the top shelf until golden, 25-35 mins.

Halfway through cooking, remove the garlic from the tray and turn the chips.


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.


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.


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.


Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop into a small bowl with the mayo 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.