Spiced Chicken Breast and Smoky Bravas Bean Bowl
with Aioli, Roasted Sweet Potato and Rocket
- Sulphites
- Egg
- Mustard
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
A Spanish favourite, bravas sauce is lightly spiced with paprika and tomatoey. These bravas beans make the hearty base of this comforting bowl, which is topped with chicken, aioli and roasted sweet potatoes for a delicious meal that's ready in less than 25 minutes.
Ingredients
1 unit(s)
Sweet Potato
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 unit(s)
Red Onion
1 sachet(s)
Smoked Paprika
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
20 grams
Wild Rocket
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potato into 2cm chunks (no need to peel).
b) Put the sweet potato chunks 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.
c) When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt, pepper and half the peri peri seasoning. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Once hot, lay the chicken into the pan. Fry until golden, 3-4 mins, then turn and cook for 1 min more.
c) Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, halve, peel and thinly slice the red onion.
b) Heat a drizzle of oil in a large saucepan on medium-high heat.
c) Once hot, add the onion to the pan, season with salt and pepper and stir-fry until softened, 6-8 mins.
a) Once the onion has softened, add the smoked paprika and remaining peri peri seasoning. Stir-fry until fragrant, 1 min more.
b) Add the butter beans and their liquid from the carton, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to a boil, then lower the heat and simmer until thickened, 4-5 mins.
a) Once the chicken breasts are cooked, drizzle over the honey (see pantry for amount) and turn to coat. Cover with foil and allow to rest for a couple of mins.
b) Once cooked, stir the sweet potato through the beans.
c) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if the sauce is looking a little thick.
a) When everything's ready, share the beans between serving bowls.
b) Top with the peri peri style chicken, a handful of rocket and dollop on the aioli.
c) Drizzle a little olive oil over the leaves to finish.
