Paprika Chicken with Patatas Bravas & Asparagus Salad

Paprika Chicken with Patatas Bravas & Asparagus Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, December 5, 2021.
Order Now
Order Now

A healthy take on the Spanish classic patatas bravas. Smoky chicken is served with roasted potatoes and drizzled with fire roasted tomato sauce and olive oil aioli!

Ingredients

Salad

  • 1 tsp olive oil
  • 250g asparagus, ends trimmed
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 courgette, peeled into ribbons
  • 100g mesclun
  • 1 tsp balsamic vinegar

Patatas Bravas

  • 800g potatoes, thinly sliced into rounds
  • 2 tsp olive oil
  • 100g olive oil aioli
  • 50g fire-roasted tomato sauce

Chicken

  • 600g free range chicken breasts, cut into steaks
  • 1 pack smoked paprika
  • 2 tsp olive oil

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Bring a small pot of water to the boil.
  2. Thinly slice potatoes into rounds and toss on a lined oven tray with oil. Season and roast in oven for about 30 minutes, until tender and golden.
  3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Coat in smoked paprika and season. Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through.
  4. Trim ends from asparagus and add to pot of boiling water. Cook for 3 minutes, until bright green and tender. Drain and run under cold water to cool. Transfer to a large bowl.
  5. Peel cucumber and courgette into ribbons and place in bowl with asparagus. Add mesclun, balsamic vinegar and olive oil and toss to combine.
  6. Thinly slice chicken.
  7. Chicken and salad with potatoes drizzled with fire-roasted tomato sauce. Dollop over aioli.

Nutritional Information

Energy 2020 kj
483 kcal
Protein 41.1g
Carbohydrate 24.8g
Fat 22.7g