Peri Peri Chicken Breast Traybake
with Herby Potatoes and Tomato & Pea Shoot Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Garlic Clove
450 grams
Potatoes
1 sachet(s)
Dried Oregano
1 sachet(s)
Peri Peri Seasoning
15 grams
Honey
2 unit(s)
British Chicken Breasts
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
125 grams
Baby Plum Tomatoes
40 grams
Pea Shoots
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1.5 tbsp
Olive Oil for the Marinade
2 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel).Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
Put the peri peri seasoning (add less if you don't like heat), garlic, olive oil for the marinade (see ingredients for amount) and half the honey into a large bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season with salt and pepper and mix to combine. Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
When the oven is hot, roast the potato chunks on the top shelf and the chicken on the middle shelf until golden and cooked through, 25-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In another large bowl, add the cider vinegar, olive oil for the dressing (see ingredients for amount) and remaining honey. Season with salt and pepper, mix well then set the dressing aside.
Just before serving, add the tomatoes 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 is ready, divide the potatoes and chicken between your plates. Serve the pea shoot salad alongside and with a dollop of mayo for dipping (see ingredients for amount). Enjoy!
