Smoky Chicken Bravas
with Cauliflower and Aioli- Egg
- Mustard
Tapas deliciousness... without the starch! This Madrid-inspired supper takes all the smoky, garlicky and savoury flavours of Patatas Bravas but leaves the potatoes behind! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
2 unit
Chicken Breasts
285 g
Cauliflower, florets
160 g
Sweet Bell Pepper
3 g
Garlic
½ cup
Marinara Sauce
1 tsp
Chili-Garlic Sauce
1 tbsp
Smoked Paprika-Garlic Blend
7 g
Parsley
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 450°F. Wash and dry all produce.
Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 2 tsp spicy and 1 tbsp for extra-spicy!
Cut cauliflower into bite-sized pieces. Core, then cut pepper into 1-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic. Stir together mayo and 1/8 tsp garlic (dbl for 4 ppl) in a small bowl.
Add cauliflower, peppers and 1 tbsp oil (dbl for 4 ppl) to one side of a baking sheet. Season with salt and pepper, then toss to combine.
Pat chicken dry with paper towels. Season with salt, pepper and half the Smoked Paprika-Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. When chicken is golden, transfer to the baking sheet with veggies. (NOTE: For 4 ppl, add chicken to another baking sheet.)
Roast chicken and veggies in the middle of the oven, until veggies are tender-crisp and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway through.)
While chicken and veggies roast, heat the same pan (from step 3) over medium. Add 1/2 tbsp oil (dbl for 4 ppl), then remaining garlic and remaining Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 30 sec. Add marinara and 1 tsp chili garlic sauce. (NOTE: Reference Heat Guide.) Cook, stirring occasionally, until heated through, 2-3 min. Season with salt and pepper.
Thinly slice chicken. Divide brava sauce between plates. Arrange chicken and veggies over sauce. Sprinkle parsley over top and serve aioli on the side, for dipping.
