Smoky Chicken Bravas
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Smoky Chicken Bravas

Smoky Chicken Bravas

with Cauliflower and Aioli

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.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

285 g

Cauliflower, florets

160 g

Sweet Bell Pepper

3 g


½ cup

Marinara Sauce

1 tsp

Chili-Garlic Sauce

1 tbsp

Smoked Paprika-Garlic Blend

7 g


4 tbsp


(Contains Egg, Mustard)

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories640 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate21 g
Sugar10 g
Dietary Fiber5 g
Protein44 g
Cholesterol150 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel


Prep and make aioli

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.

Season veggies

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.

Pan-fry chicken

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

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.)

Make brava sauce

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.

Finish and serve

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.

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