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Peri Peri Spiced Chicken and Chips
Peri Peri Spiced Chicken and Chips

Peri Peri Spiced Chicken and Chips

with Ranch Baby Gem Salad and Garlicky Peas

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Brimming with flavour, this Peri Peri Spiced Chicken and Chips is perfect for a balanced lifestyle. Smoky and spicy with a slightly sweet kick, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
•High Protein
•New
Allergens:
Milk
•Egg
•Mustard

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.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

2 unit(s)

Skin-On British Chicken Breasts

1 unit(s)

Baby Gem Lettuce

30 grams

Ranch Dressing

(Contains: Milk, Egg, Mustard)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

1 unit(s)

Garlic Clove

120 grams

Peas

Not included in your delivery

10 grams

Butter

2 tbsp

Honey

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)2677 kJ
Energy (kcal)640 kcal
Fat21.2 g
of which saturates5.3 g
Carbohydrate76.2 g
of which sugars25.9 g
Dietary Fibre9.3 g
Protein39.8 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Pan
•Baking Paper
•Bowl
•Garlic Press

Instructions

PDF
Chip, Chip, Hooray
1

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.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Prep the Chicken
2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Sprinkle the peri peri over the chicken, season with salt and pepper and rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Time to Bake
3

Transfer the chicken to a lined medium baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Make your Salad
4

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, add the baby gem, ranch dressing and mayo. Toss to coat, then set aside.

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

Warm the Peas
5

When the chicken has 5 mins remaining, wipe out the (now empty) frying pan and return to medium heat. Add the butter (see pantry for amount) and allow to melt.

Once melted, add the peas and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 1 min, then remove from the heat. Season with salt.

When the chicken is cooked, remove from the oven and drizzle over the honey (see pantry for amount). Turn to coat until the chicken is glazed. 

Serve Up
6

When everything's ready, slice the chicken widthways into 1cm thick slices, then share between your plates.

Serve the chips and garlicky peas alongside. Add a dollop of ketchup (see pantry for amount) for dipping. 

Serve the ranch salad in a bowl on the side.

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