Mojo Chicken with Roast Onion Salad

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Mojo Chicken with Roast Onion Salad

All the mojo and all of the action with this citrus, mint, and sherry vinegar chicken with roasted carrots, crushed potatoes, and lentil warm salad.

Ingredients to serve 2

  • 2 x Chicken Breasts
  • 300g x Baby Potatoes
  • 5g x Chives - chopped
  • 1 x Onion - cut into chunks
  • 2 x Carrot - cut into rounds
  • ½ tin x Lentils - drained and rinsed
  • 20g x Wild Rocket
  • 60g x Ricotta
  • 60ml x DD Balsamic Glaze
  • 100ml x DD Mojo Sauce
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts
  • 600g x Baby Potatoes
  • 10g x Chives - chopped
  • 2 x Onion - cut into chunks
  • 4 x Carrot - cut into rounds
  • 1 tin x Lentils - drained and rinsed
  • 40g x Wild Rocket
  • 120g x Ricotta
  • 120ml x DD Balsamic Glaze
  • 200ml x DD Mojo Sauce
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, carrots and baby potatoes well. Rinse your chives and wild rocket thoroughly and drain on paper towel.

Mariella's Tip

I always find it easier to have a basin of hot soapy water, so that I can wash my dishes as I cook in this way I don't use as many items and once I am done I can get to eating.

Step 1 - Potatoes and Mojo Chicken

Cook your baby potatoes for 10-12 minutes in a large saucepan of salted water. Drain through a colander once done and allow to cool slightly. Once your potatoes have cooled slightly, crush them lightly by hand and reserve until Step 4. While your potatoes are cooking, season your chicken breasts with salt and pepper and marinade in a medium mixing bowl with your DailyDish Mojo Sauce. Just before serving your potatoes heat your butter and chives in the microwave and gently mix it through your potatoes, don't forget to taste and season if need be with salt and pepper.

Step 2 - Balsamic Roasted Vegetables

Toss your chunked onions and carrot rounds in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Place on an oven tray, cover with foil and pop into the oven for 10-12 minutes. Remove your foil give your vegetables a good toss and continue roasting for 10-12 minutes until your vegetables have caramelised. Remove your vegetables from the oven and drizzle over your DailyDish Balsamic Glaze.

Step 3 - Mojo Chicken

Remove your chicken from your marinade, reserving your marinade. Heat a large frying pan over high heat and add a glug of oil. Once your pan is hot, sear your chicken breast for 3-4 minutes on each side attaining a dark sear. Transfer to a serving dish once done. Once all your chicken has been seared, drop your heat to low on your pan and add your reserved marinade and cook for 2-3 minutes to heat through and slightly reduce. Drizzle your sauce over your chicken breasts.


Give your large mixing bowl a quick clean and mix your balsamic roasted vegetables along with your lentils and wild rocket. Divide your salad amongst your servings and top with your crumbled ricotta and serve with your herbed potato crush and mojo chicken