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 every 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, season with salt and toss to coat. Roast until tender, 25-30 minutes. In the last 5 minutes of cook time, sprinkle the oregano over the potato. Toss to coat, then return to the oven.
TIP: If your oven tray is crowded, divide the potato between two trays.
While the potato is roasting, finely chop the garlic. Destem and roughly chop the silverbeet. Trim the woody ends of asparagus. Pick thyme leaves. Zest the lemon to get a generous pinch, then 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, then add the chicken breast, turning 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 to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the asparagus with a dash of water, tossing, until just tender, 4-5 minutes. Add the silverbeet and cook until softened, 1-2 minutes. Season to taste.
Slice the mustard-thyme chicken. Divide the chicken, oregano potatoes, asparagus and silverbeet between plates. Top with the chorizo and slivered almonds. Serve with the lemon mayo and any remaining lemon wedges.