Portuguese Style Chicken with quick Golden Potatoes and Garden Salad

One of the Hello Fresh meals we received in our Classic Box. You can try a box with the makings for 3 meals for 2 people for only $19.95 – that’s $50 off the RRP! Click here to find out more. 

 

 

3.3 / 4 Rating

 

Too often we reduce Portuguese cuisine to a certain Bondi-based burger, and we must agree it’s pretty bloody good. But throw in some potato wedges and refreshing cucumber salad and we think this dish might give that burger a run for its money!

AllergensMilk
Preparation Time: 35 minutes
Cooking difficulty: Level 1
Serving amount: 

Ingredients 

1 unit lemon

 

1 clove garlic

 

1 pinch chilli flakes

 

1 sachet smoked paprika

(May contain traces of allergens)

 

1 packet chicken breast

400 g potatoes

 

1 tub Greek yoghurt

(Contains Milk,May contain traces of allergens)

 

1 unit cucumber

 

1 bag mixed salad leaves

 

1 unit roma tomato


Not included in your delivery

2 tsp brown sugar

olive oil

2 tsp balsamic vinegar

¼ tsp salt


Nutritional Values per serving

 
  • Energy (kJ)2750 kJ
  • Fat 34 g 
    of which saturates 7.7 g
  • Carbohydrate 37.6 g
    of which sugars 11.8 g
  • Protein 47 g
  • Sodium 651 mg
 

Utensils

 
Chopping board
Knife
Zester
Bowl
Tongs
Baking Paper
Baking Tray
Brush
Large Bowl
Small Bowl
Spoon

Instructions PDF

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Zest 1/2 of the lemon and then slice into wedges. Peel and crush the garlic. Chop the potato (unpeeled) into 1 cm wedges. TIP: Chopping the potato into small cubes ensures it cooks in the allocated time. Dice the cucumber and Roma tomato.

ADD FLAVOUR TO THE CHICKEN
2

In a medium bowl, juice 1/2 the lemon wedges. Add the garlicsmoked paprikabrown sugarsalt (use suggested amount) and chilli flakes (if using) and stir to combine. TIP:Some like it hot but if you don’t, just hold back on the chilli flakes. Add the chicken breast and toss to coat in the marinade. Set aside.

COOK THE CHICKEN
3

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken breast and cook for 2 minutes on each side, or until lightly browned. Transfer to an oven tray lined with baking paper and brush over any remaining marinade from the bowl. Bake in the oven for 10-15 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. Slice into 1 cm thick strips.

COOK THE POTATO
4

While the chicken is in the oven, return the large frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. Add the potato and toss to coat in the oil. Cook, covered with a lid, for 10-12 minutes. After 5 minutes, remove the lid, stir the potato and continue to cook until tender. Season with a generous pinch of salt and pepperTIP: Placing the lid on the frying pan allows the steam to cook the potato quicker. TIP: Don’t lift the lid too often as this will slow down the cooking process.

PREP THE ZESTY YOGHURT
5

While the potato is cooking, place the Greek yoghurt in a small bowl and stir through the lemon zestTIP: Add as much or as little lemon zest as you like depending on your taste preference. Season to taste with a pinch of salt and pepper and set aside.

In a large bowl, add the cucumber, tomato and mixed salad leavesDrizzle with olive oil (1 tbs for 2 people/ 2 tbs for 4 people) and the balsamic vinegar and toss to coat.

SERVE UP

6

Divide the cucumber garden salad, the Portuguese style chicken and the golden potatoes between plates. Brush the chicken with any leftover marinade from the tray. Serve the lemon yoghurt on the side.