Roast Herb Chicken and Chorizo

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 10g South American seasoning
• 1pcs capsicum
• 2clov garlic
• 300g chicken thigh fillets
• 1pcs chorizo sausage
• 20g sunflower seeds
• 50g mixed salad leaves
• 23ml olive oil
• 10ml white or red wine vinegar
• 3ml wholegrain or dijon mustard

Method

1. Step 1 — Start tray bake
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled sweet potatoes into 3cm chunks. Put on the lined tray, drizzle with 2 tsp olive oil and scatter over 2 tsp South American seasoning. Season with salt and pepper and toss to coat. Bake for 10 mins.
2. Step 2 — Prep chicken and capsicum
   Meanwhile, cut the capsicum into 2cm chunks. Crush or finely chop 2 garlic cloves. Combine the garlic, remaining South American seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the capsicum and chicken and turn to coat.
3. Step 3 — Finish tray bake
   Thickly slice the chorizo on an angle. Add the capsicum and chicken and chorizo to the sweet potato and bake on the upper oven shelf for 15 mins. Scatter with the sunflower seeds and bake for a further 5 mins or until the chicken is cooked through and the veggies are tender.
4. Step 4 — Make salad
   Combine 2 tsp olive oil, 2 tsp white wine vinegar and ½ tsp wholegrain mustard in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the chicken and chorizo tray bake and salad among plates or take them straight to the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   Prefer to serve this tray bake as a salad? Simply shred the chicken, then add to the salad leaves along with the chorizo and veggies and toss to combine.

Allergens

Sulfit