Peri Peri Chorizo and Chicken Breast Traybake
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Peri Peri Chorizo and Chicken Breast Traybake

Peri Peri Chorizo and Chicken Breast Traybake

with Roast Potatoes and Tomato & Pea Shoot Salad

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.

Family Friendly
High Protein
Prepped in 10

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 Time45 minutes
Cooking time10 minutes


serving amount

1 unit(s)

Garlic Clove

450 grams


1 sachet(s)

Peri Peri Seasoning

15 grams


2 unit(s)

British Chicken Breasts

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

1 unit(s)

Medium Tomato

40 grams

Pea Shoots

90 grams

Diced Chorizo

Not included in your delivery

1.5 tbsp

Olive Oil for the Marinade

1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3305 kJ
Energy (kcal)790 kcal
Fat40.1 g
of which saturates9.2 g
Carbohydrate55.7 g
of which sugars10.5 g
Protein55.8 g
Salt3.44 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Chop the potatoes into 2cm chunks (no need to peel).

Pop them onto a large baking tray. Drizzle with oil and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.


In a large bowl, mix the peri peri seasoning, garlic, olive oil for the marinade (see pantry for amount) and half the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


When the oven is hot, roast the potatoes on the top shelf and the chicken on the middle shelf until golden and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Turn the potatoes halfway through.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Set aside for now.


Meanwhile, in another large bowl, add the cider vinegar, olive oil for the dressing (see pantry for amount) and remaining honey.

Season with salt and pepper, mix well, then set the dressing aside.


Just before you're ready to serve, cut the tomato into 2cm chunks.

Add the tomato and pea shoots to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without dressing.


When everything's ready, slice your chicken widthways into 2cm thick slices and serve alongside the potatoes and chorizo.

Share the pea shoot salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).



Step 3 MOD: If you’re adding chorizo, while the chicken cooks, heat a large frying pan on medium-high heat (no oil). Once hot, fry, 3-4 mins. Spoon the chorizo over the chicken in step 6.