So this was another of the Hello Fresh recipes, and again I was really impressed by it. Baby Blip ate a good big piece of chicken, with the leeks and feta. He also tried the tomatoes and potatoes. I must admit that a whole chicken breast was too much for me, but half seemed a bit too little. The husband did eat the whole chicken breast but even he thought that was too much.
With the ½ chicken breast I had left and the rest of the potatoes and tomatoes I made it into an even nicer dish the following day, and this is how I would make it again. I fried the leftofver potatoes, with garlic and a bit of rosemary. Then served it with some olives on the side, a lovely salad would also be good.
The recipe is below, however, I would recommend that after the potatoes has been boiled you fry them in a tbsp of Olive oil with a finely sliced garlic and one sprig of rosemary. You can still add the mint. And definitely needs either olives or a portion of salad on the side in my opinion!
Enough baby potatoes for 2 people
1 small punnet cherry tomatoes (approx 150 g)
1 tbsp olive oil
1 tbsp balsamic vinegar
2 chicken breast
2 tbsp mint
Salt/pepper to taste
- Cut the potatoes into wedges, put aside
- Half all tomatoes, place in bowl with vinegar, 1/2 tbsp olive oil, pinch of salt/pepper
- Finely slice the leeks, place in non stick pan with 1/2 tbsp olive oil. Cook gently for 10 min
- Boil potatoes, drain when cooked.
- Finely chop mint, set a side
- Butterfly chicken then drizzle olive oil over and season with salt/pepper. Put on baking tray and under grill for 5 min on high heat
- Take out, turn chicken. Add tomatoes, place around chicken and add all juice to roasting pan. Grill until no longer pink.
- Mix crumbled feta to leeks. Add it on top off the chicken and give it another min in oven.
- Combine mint with potatoes; add tomatoes and the liquid from roasting pan.
Costing: I haven’t put the costings on as I did get it through hello fresh.