• Portuguese Spiced Chicken With Chat Potatoes & Spinach-Rocket Salad
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Portuguese Spiced Chicken With Chat Potatoes & Spinach-Rocket Salad

Portuguese Spiced Chicken With Chat Potatoes & Spinach-Rocket Salad

  1. 15 g Spinach And Rocket Mix
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 6 tbsp Portuguese Spice Blend
  4. 3 tbsp Parmesan Cheese
  5. 1 Each Lemon
  6. 7 Each Garlic Cloves
  7. 675 g Free Range Chicken Breast (skin-Off)
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 150 g Cherry Tomatoes
  10. 38 g Chat Potatoes
  1. 30 g Spinach And Rocket Mix
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 12 tbsp Portuguese Spice Blend
  4. 6 tbsp Parmesan Cheese
  5. 1 Each Lemon
  6. 14 Each Garlic Cloves
  7. 1350 g Free Range Chicken Breast (skin-Off)
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 300 g Cherry Tomatoes
  10. 75 g Chat Potatoes
  1. 45 g Spinach And Rocket Mix
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 18 tbsp Portuguese Spice Blend
  4. 9 tbsp Parmesan Cheese
  5. 2 Each Lemon
  6. 21 Each Garlic Cloves
  7. 2025 g Free Range Chicken Breast (skin-Off)
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 450 g Cherry Tomatoes
  10. 113 g Chat Potatoes
  1. 60 g Spinach And Rocket Mix
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 24 tbsp Portuguese Spice Blend
  4. 12 tbsp Parmesan Cheese
  5. 2 Each Lemon
  6. 28 Each Garlic Cloves
  7. 2700 g Free Range Chicken Breast (skin-Off)
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 600 g Cherry Tomatoes
  10. 150 g Chat Potatoes
  1. 90 g Spinach And Rocket Mix
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 36 tbsp Portuguese Spice Blend
  4. 18 tbsp Parmesan Cheese
  5. 3 Each Lemon
  6. 42 Each Garlic Cloves
  7. 4050 g Free Range Chicken Breast (skin-Off)
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 900 g Cherry Tomatoes
  10. 225 g Chat Potatoes

Prep:

  1. Pat chiken dry with paper towel.
  2. Wash and cut potatoes into halves (or quaters if large).
  3. Peel and mince garlic.
  4. Wash and slice cherry tomatoes in halves.
  5. Wash and dry spinach and rocket.

Method:

  1. In a bowl, coat chicken with portuguese spice blend, olive oil (1 tsp/p), salt, pepper and a little lemon zest.
  2. Heat olive oil (1 tsp/p) in a large frying pan over medium-high heat. Add potatoes and cook until golden and crispy. Add half the garlic and cook for 30 seconds. Remove from pan and keep warm.
  3. Cook chicken for 4-5 minutes per side until golden and cooked through. Add remaining garlic in the final minute.
  4. Bring a saucepan of salted water to the boil. Add potatoes and cook for 12-15 minutes until just tender. Drain well and allow steam to evaporate.
  5. Slice chicken and serve with crispy potatoes and fresh salad. Finish with extra lemon wedges if desired.
  6. In a bowl, combine spinach & rocket, cherry tomatoes and parmesan. Drizzle with olive oil, season with salt, pepper and a squeeze of lemon. Toss gently.
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