Mustard-Thyme Chicken & Chorizo Topping
with Asparagus & Oregano Potatoes
A feast for the eyes and the tastebuds, this delectable plate of greens, chicken and chorizo is sure to put you in a good mood. Paired with fragrant oregano and thyme, you'll be savouring each delicious bite.
The quantities provided above are averages only.
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Ingredients
2
potato
1 bag
oregano
2 clove
garlic
1 bag
silverbeet
1 bunch
asparagus
1 bag
thyme
½
lemon
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
chicken breast
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Dijon mustard
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Pick the oregano leaves and roughly chop. Place the potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 25-30 minutes. In the last 5 minutes of cook time, add the oregano to the potato, toss, and place back in the oven.
While the potato is baking, finely chop the garlic. Destem and roughly chop the silverbeet leaves. Trim the woody end of the asparagus. Pick the thyme leaves. Finely zest the lemon to get a generous pinch and slice into wedges. Roughly chop the mild chorizo. In a small bowl, combine the mayonnaise, lemon zest and a squeeze of lemon juice. Set aside.
In a medium bowl, combine the Dijon mustard, garlic, thyme and a drizzle of olive oil. Season. Add the chicken breast and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. Set aside to rest.
TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is in the oven, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil and a dash of water. Cook the asparagus, tossing, until just tender, 4-5 minutes. Add the silverbeet and cook until softened, 1-2 minutes. Season.
Slice the chicken and divide between plates. Serve with the oregano roast potatoes and greens. Sprinkle over the chorizo and slivered almonds and serve with the lemon mayonnaise and any remaining lemon wedges.