Portuguese-style orange chicken

with potato chips and warm salad

  • 30 min
Family Friendly
Spicy
Poultry
A tasty Portuguese spiced chicken with orange awaits you with homemade potato crisps and a warm bell pepper, corn and arugula salad. Let yourself be tempted by this delicious sweet and savory mix.

Allergens: Sulphite
Recipe 2538

Ingredients

2
Chicken Breasts
50 g
Arugula
1
Red Bell Pepper(s)
500 g
Yellow Potatoes
199 ml
Corn Niblets
1
Orange(s)
1
Garlic Clove(s)
5 ml
Smoked Paprika (pre-mixed)
2 ml
Cayenne Pepper (pre-mixed)
23 ml
Brown Sugar (pre-mixed)
10 ml
Balsamic Vinegar
2 tbsp
Olive Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
683 kcal
Total fat
20 g
Saturated Fat
3 g
Sodium
402 mg
Total Carbohydrate
87 g
Fiber
13 g
Sugar
20 g
Proteins
42 g

Instructions

Recipe 2538, Step 1
1

Cook the potatoes

Preheat the oven to 425°F.

Thinly slice the potatoes. Place a single layer of potatoes on a baking sheet covered with baking paper. Drizzle some oil, salt and pepper. Cook in the oven for 25 to 30 minutes.

Recipe 2538, Step 2
2

Setup

Cut the red pepper into strips. Chop the garlic. Zest and cut the orange in half.

Recipe 2538, Step 3
3

Cook the chicken

Heat a drizzle of oil in a pan over medium. Season the chicken and cook 5-6 minutes on each side or until fully cooked. Mix the orange juice, the zest, the garlic and the spices. Add to the chicken and cook for a further 2 minutes until the chicken is slightly caramelized. Remove from the pan and keep warm.

Recipe 2538, Step 4
4

Make the salad

Heat another drizzle of oil in the pan. Cook the red pepper and the corn for around 2 minutes (You can skip this step if you'd rather eat them raw). Mix in a bowl with the arugula, olive oil and vinegar. Salt and pepper.

Recipe 2538, Step 5
5

Plate your dish

Serve the chicken with the potatoes and the salad. Bon appétit!