Meal Kit
Portuguese Piri Piri Chicken
with roasted potatoes and arugula salad
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
Chef
Nigel Palmer
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 12 oz. Yukon Potatoes
- 1 Lime
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2 oz. Sour Cream
- 2 oz. Baby Arugula
- 1 Jalapeno Pepper
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1 oz. Mayonnaise
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1 oz. Butter
- ½ oz. Cilantro
- 2 Garlic Cloves
- 1 tsp. Portuguese Piri Piri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yP5A69P8
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Calories840
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Carbohydrates37g
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Net Carbs33g
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Fat53g
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Protein53g
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Sodium1400mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 cook chicken
cold large oven-safe pan, 1 tsp oil
pat chicken dry, place in pan skin-side downplace over med-high heat and until skin is browned and crispy, 4-6 minutes, flip and cook 3 minutesremove to plate and season both side with seasoning blend and a pinch of saltreserve pan, no need to wipe out -
2 Prep
halve potatoes and cut into 1/2" slices
mince garlictrim, seed, and mince jalapenozest, halve, and juice limemince cilantro -
3 Start potatoes
same pan, med-high heat
add potatoes and cook until lightly browned, 3-4 minutes add butter and garlic, 1/2 tsp salt, pinch pepperplace chicken on top of potatoes, place in oven and roast until potatoes tender and chicken is temp, 12-15 minutes -
4 make sauce
bowl
sour cream, mayo, 1 tsp lime zest, 2 tsp. lime juic, 1 tsp. oil, pinch s+p, cilantro -
5 plate
plate with arugula, sauce on side to be used liberally on chicken, greens, and potatoes
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