Peri Peri Chorizo and Chicken Breast Traybake
with Roast Potatoes and Tomato & Pea Shoot Salad
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.
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
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
Utensils
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.
When everything's ready, slice your chicken widthways into 2cm thick slices and serve alongside the potatoes and chorizo.
Share the pea shoot salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).
Enjoy!
