Smoky Chicken
with Roasted Vegetables and Chimichurri Aioli- Mustard
- Egg
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Egg
- Tree nuts
- Peanuts
Ingredients: Chicken breasts • Yellow potato • Baby tomato • Sweet bell pepper • Red onion • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Red wine vinegar • Parsley • Cilantro • Garlic • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
250 g
Yellow Potato
227 g
Baby Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
2 unit(s)
Garlic, cloves
7 g
Parsley
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Spanish Spice Blend, then toss to coat.
- Roast in the bottom of the oven for 23-25 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Carefully pierce tomatoes with a fork.
- Finely chop cilantro and parsley.
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add onions, peppers, tomatoes, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15-17 min, until peppers and onions are tender.
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and remaining Spanish Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then transfer chicken to another unlined baking sheet.
- Roast in the top of the oven for 10-12 min, until cooked through.**
- When chicken is done, transfer to a clean cutting board for 3-5 min to rest.
- Meanwhile, in a small bowl, combine mayo, parsley, cilantro, vinegar, remaining garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Divide chicken, potatoes and veggies between plates.
- Top chicken with half the chimichurri aioli.
- Serve remaining chimichurri aioli alongside for dipping.
If you've opted to get chicken breasts, prep and sear in the same way the recipe instructs you to prep and sear pork chops, then increase the roast time to 10-12 min.**
