Chicken with Serrano ham and Bruschetta Dip
With Mediterranean salad and Parmigiano baby potatoes
Tags:
Calorie Smart
•High Protein
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Pre-cooked halved baby potatoes [skin-on]
1 piece
Chicken breast with Mediterranean herbs
20 g
Serrano ham
1 piece
Garlic
30 g
Arugula
100 g
Mini Roma tomatoes
½ piece
Eggplant
15 g
Kalamata olives
40 g
Bruschetta spread
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
8 milliliters
Crema di balsamico
(Contains Sulphites)
Not included in your delivery
1.5 tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2850 kJ
Calories681 kcal
Fat32.8 g
Saturated Fat8.4 g
Carbohydrate51.9 g
Sugar14.5 g
Dietary Fiber9.7 g
Protein39.4 g
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Large Bowl
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Grate the Parmigiano Reggiano into a bowl. Scatter the Parmigiano Reggiano over a parchment-lined baking sheet.
- Crush or mince the garlic. In a large bowl, combine the baby potatoes, half of the garlic and a drizzle of olive oil. Season to taste with salt and pepper.
- Place the baby potatoes on top of the Parmigiano Reggiano, cut side down. Bake for 15 - 20 minutes in the oven.
2
- Melt a knob of butter in a frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side.
- Reduce the heat and fry for 4 - 5 minutes more, or until done. When the chicken is done, allow it to rest under aluminium foil.
- Meanwhile, dice the eggplant into 1cm cubes.
- Heat a generous drizzle of olive oil in another frying pan over medium-high heat and fry the eggplant with the rest of the garlic for 6 - 8 minutes. Remove from the heat and season with salt and pepper.
3
- Transfer the Serrano ham to another parchment-lined baking sheet and bake along with the baby potatoes for 5 - 6 minutes, or until crispy.
- Quarter the mini Roma tomatoes and halve the olives.
- Shortly before serving, mix the arugula with the tomatoes, olives, and eggplant in a salad bowl.
- Add the white balsamic vinegar and season with salt and pepper.
4
- Serve the baby potatoes, chicken and salad on plates.
- Top the chicken with the bruschetta dip and the Serrano ham.
- Drizzle the Crema di Balsamico over the salad.