Peri Peri Chicken and Chips
with Lemon Dressed Salad and Garlic Mayo
Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
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
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
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, 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 parcel on the top shelf until golden, 25-35 mins.
Halfway through cooking, remove the garlic parcel from the tray and turn the chips.
Meanwhile, zest and halve the lemon (see ingredients for amount).
In a medium bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season with salt, pepper and a pinch of sugar (if you have any).
Halve the baby plum 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 a rolling pin or 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.
After turning the chips, 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.
When everything's ready, add the baby gem to the bowl of tomatoes and toss to coat in the dressing.
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!
