Peri Peri Chorizo and Chicken Breast Traybake

Name: Peri Peri Chorizo and Chicken Breast Traybake with Roast Potatoes and Tomato & Pea Shoot Salad
Total time: 45 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 unit(s) Garlic Clove**; 450 grams Potatoes; 1 sachet(s) Peri Peri Seasoning; 15 grams Honey; 2 unit(s) British Chicken Breasts; 15 milliliter(s) Cider Vinegar; 1 unit(s) Medium Tomato; 40 grams Pea Shoots; 90 grams Diced Chorizo; 1.5 tbsp Olive Oil for the Marinade; 1 tbsp Olive Oil for the Dressing; 2 tbsp Mayonnaise

with Roast Potatoes and Tomato & Pea Shoot Salad

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Perfect for kids and grown-ups alike, this Peri Peri Chorizo and Chicken Breast Traybake is sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, keep some chicken plain without the spice and set aside the salad before adding the dressing.

Tags:

Family Friendly

•High Protein

Allergens:

Sulphites

The quantities provided above are averages only.

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.

Total45 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove**

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

15 grams

Honey

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

Mayonnaise

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

Dietary Fibre7 g

Protein55.8 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Bowl

•Pan

Instructions

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.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

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.

Making this kid friendly? Marinate some chicken without the peri peri.

Roast the chicken on the top shelf until golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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.

Making this kid friendly? Plate up the kids' salad first without the dressing.