Oven-Ready Portuguese Piri Piri Chicken with Veggies and Potatoes
Includes recyclable aluminum tray- Milk
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- May contain traces of allergens
Ingredients: Chicken thighs • Russet potato • Sweet bell pepper • Red onion • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Piri Piri sauce (roasted red pepper, onions, white vinegar, red and green jalapeno peppers, lemon juice, salt, spices, citric acid, xanthan gum, natural flavour, potassium sorbate, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro • #N/A.
Ingredients
270 g
Chicken Thighs
1 unit(s)
Russet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Yogurt Sauce
(Contains: Milk)
30 mL
Piri Piri Sauce
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Aluminum trays
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- Core, halve, then cut pepper into 1/4-inch slices, then halve slices crosswise.
- Peel, halve, then cut onion into 1/2-inch slices.
- To the aluminum tray, add potatoes, peppers, onions and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking trays, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Chili-Cumin Spice Blend, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until almost tender, then remove from the oven and toss again. (NOTE: For 4 servings, roast both trays side by side in the middle of the oven.)
- Meanwhile, pat chicken dry with paper towels.
- In a large bowl, toss together chicken with piri piri sauce, remaining Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Once potato-veggie mixture has been tossed, add chicken on top of baking tray.
- Return to the oven for 12-14 min, until potatoes are tender.
- Turn oven to broil.
- Broil 5-6 min, until chicken is lightly charred and cooked through.**
- Meanwhile, finely chop cilantro.
- In a small bowl, combine yogurt sauce, half the cilantro and 1 tsp (2 tsp) water.
- Thinly slice chicken.
- Divide potatoes, veggies and chicken between plates.
- Drizzle yogurt-cilantro sauce over top, then sprinkle with feta and remaining cilantro.
