Recipe

Weeknight Chicken Delight

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Weeknight Chicken Delight

Oregano coated free-range chicken with crispy bacon, cherry tomatoes, broccolini & roast baby potatoes.




Ingredients to serve 2

  • 300g x baby potatoes
  • 3g x fresh thyme – rub leaves to bruise
  • 2 x chicken breasts
  • ½ tsp x dried oregano
  • 75g x bacon bits
  • 100g x cherry tomatoes
  • 100g x tenderstem broccoli
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)
  • cling wrap (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes
  • 5g x fresh thyme – rub leaves to bruise
  • 4 x chicken breasts
  • 1 tsp x dried oregano
  • 150g x bacon bits
  • 200g x cherry tomatoes
  • 200g x tenderstem broccoli
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)
  • cling wrap (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above

Step 2

Roast baby potatoes: Place on a tin foil lined baking tray, drizzle with olive oil, season with salt and pepper and sprinkle over the bruised thyme leaves. Mix and arrange in a single layer, then roast for 15-20 minutes until golden.

Step 3

Chicken & bacon: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper and sprinkle over oregano. Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken to the pan and fry for 2-3 minutes a side. Then add the bacon and cherry tomatoes and sauté for 2-3 minutes until the bacon is golden. Add a splash of water, the tenderstem broccoli and cook for another 2-3 minutes. Season with salt and pepper to taste.

Step 4

Serve the chicken and bacon with the roast potatoes on the side.