Hands-on: 20 minsReady in: 35 mins7

Cook potato wedges

Pantry Staples: Olive Oil, Balsamic Vinegar, Brown Sugar

A

Lemon

Roma TomatoChicken Breast

Garlic

PotatoGreek Yoghurt

Smoked Paprika

Too often we reduce Portuguese cuisine to a certain Bondi-based burger, and we must agree it’s pretty bloody good. But throw in some golden potato wedges and refreshing cucumber salad and we think this dish might give that burger a run for its money!

Cucumber

Mixed Salad Leaves Chilli Flakes (Optional)

! Eat me early

Portuguese Style Chicken & Golden Potato Wedges with Cucumber Garden Salad

sSpicy (optional chilli flakes)

gNaturally gluten-freeNot suitable for Coeliacs

a Low calorie

JOIN OUR PHOTO CONTEST!

#HelloFreshAU

We love feedback, so give us a call with any questions, comments or concerns | (02) 8188 8722 Hello@HelloFresh.com.au

2018 | WK13

Our fruit and veggies need a little wash before you use them!! You will need: chef's knife, chopping board, oven tray lined with baking paper, zester, garlic crusher, medium bowl, tongs, large frying pan with a lid, pastry brush, small bowl, spoon and a large bowl.

1 COOK THE POTATO WEDGESPreheat the oven to 220°C/200°C fan-

forced. Chop the potato (unpeeled) into 1 cm wedges and place on the oven tray lined with baking paper. Lightly drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Place the tray on the top rung of the oven and cook for 25-30 minutes, or until tender.

2 ADD FLAVOUR TO THE CHICKENPeel and crush the garlic. Zest the lemon

to get a pinch, then juice to get 1 tbs (for 2 people) / 2 tbs (for 4 people). In a medium bowl, combine the garlic, 1/2 the lemon juice, the smoked paprika, brown sugar, salt (use suggested amount) and chilli flakes (if using).DTIP: Some like it hot but if you don't just hold back on the chilli flakes. Add the chicken breast and toss to coat in the marinade. Set aside

3 COOK THE CHICKENHeat a drizzle of olive oil in a large

frying pan over a medium-high heat. Add the chicken breast and cook for 2 minutes on each side, or until lightly browned. DTIP: The sugar in the marinade may caramelise slightly in the pan. This makes the chicken even more delicious! Transfer to an oven tray lined with baking paper and brush over any remaining marinade from the bowl. Bake in the oven for 10-13 minutes, or until cooked through. DTIP: The chicken is cooked when it is no longer pink inside. Slice into 1 cm thick strips.

4 GET PREPPEDDice the cucumber and Roma tomato. 5 PREP THE LEMON YOGHURT

While the chicken is cooking, place the Greek yoghurt in a small bowl and stir through the lemon zest and the remaining lemon juice. DTIP: Add as much or as little lemon zest as you like depending on your taste preference. Season to taste with a pinch of salt and pepper and set aside. In a large bowl, combine the cucumber, tomato and mixed salad leaves. Drizzle with olive oil (1 tbs for 2 people / 2 tbs for 4 people), add the balsamic vinegar and toss to coat.

6 SERVE UPDivide the Portuguese style chicken,

golden potatoes wedges and cucumber garden salad between plates. Brush the chicken with any leftover marinade from the tray. Serve the lemon yoghurt on the side.

Enjoy!

2 | 4 PEOPLE-

INGREDIENTS2P 4P

olive oil* refer to method

refer to method

potato 400 g 800 glemon 1 2garlic 1 clove 2 clovescucumber 1 2Roma tomato 1 2

smoked paprika 1 sachet(2 tsp)

2 sachets(1 tbs)

brown sugar* 2 tsp 1 tbssalt* 1/4 tsp 1/2 tspchilli flakes (optional) pinch pinchchicken breast 1 packet 1 packet

Greek yoghurt 1 tub(100 g)

1 tub(200 g)

mixed salad leaves 1 bag 1 bagbalsamic vinegar* 2 tsp 1 tbs

Pantry Items

NUTRITION PER SERVING PER 100G

Energy (kJ) 2240kJ (534Cal) 346kJ (83Cal)Protein (g) 47.1g 7.3gFat, total (g) 19.9g 3.1g- saturated (g) 5.6g 0.9gCarbohydrate (g) 37.4g 5.8g- sugars (g) 11.6g 1.8gSodium (g) 640mg 99mg

For allergens and ingredient information, visit HelloFresh.com.au/foodinfo

BEFORE YOU- 

START