Mediterranean Style Chicken and Roast Potatoes
with Cheesy Roasted Cauliflower and Pesto Drizzle
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Cauliflower
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 unit(s)
Red Onion
190 grams
Diced British Chicken Thigh
2 unit(s)
Garlic Clove
1 sachet(s)
Lemon & Herb Seasoning
25 grams
Sun-Dried Tomato Paste
32 grams
Fresh Pesto
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks. Pop them 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 your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones.
Arrange on another baking tray. Drizzle with oil, season with salt and pepper. Sprinkle over the hard Italian style cheese, drizzle over a little more oil and toss together. Spread out in a single layer.
When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-18 mins.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the onion and diced chicken and season with salt and pepper.
Fry until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
In the meantime, peel and grate the garlic (or use a garlic press).
Once the chicken is cooked, add the garlic and lemon & herb seasoning.
Cook until fragrant, 1-2 mins, then remove from the heat.
Once the potatoes are cooked, add them to the chicken and stir in the sundried tomato paste.
Cook for 1 min, stirring to make sure everything is evenly coated.
Season to taste with salt and pepper, then remove from the heat.
Share the Mediterranean style chicken and potatoes between your bowls.
Top with the roasted cauliflower and finish by drizzling over the pesto (loosen first with a little water or oil if you wish).
Enjoy!
