with creamy potato salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Garlic
1 unit(s)
Parsley
5 grams
Onion
1 unit(s)
Scallion
2 unit(s)
Balsamic Vinegar
1 sachet(s)
Aioli
1 sachet(s)
Baby Potatoes
500 grams
Irish Chicken Breast
320 grams
Central American Style Spice Mix
1 sachet(s)
Broccoli
1 unit(s)
Sugar
1 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Boil a large pot of salted water for the potatoes.
- Halve the baby potatoes (quarter larger potatoes).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and allow to cool.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and thinly slice the onion.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Finely chop the parsley. Thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
- Arrange the chicken on a lined baking tray.
- Rub with Central American spice, salt pepper and a drizzle of oil. Cook for 25-30 mins.
- Toss broccoli, onion, garlic, and balsamic vinegar together.
- Add to the baking tray for the final 15-18 mins.
- Meanwhile, toss the cooled potatoes together with aioli and sliced scallion.
- Divide the baked chicken and veg between plates and serve the potato salad alongside
- Scatter the parsley over the top.
2241
kJ
Energy (kJ)
536
kcal
Energy (kcal)
20.5
g
Fat
3.7
g
of which saturates
42.5
g
Carbohydrate
18.2
g
of which sugars
10.6
g
Dietary Fiber
50.1
g
Protein
0
mg
Cholesterol
1.3
g
Salt
