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BBQ
Dairy Free
Gluten Free

Spanish Chicken a la Plancha

with Patatas Bravas & Grilled Vegetables

Cooking time

40 minutes

Servings

4

Calories

720 /serving

A la plancha refers to a typically Spanish mode of cooking wherein you sear your meat or fish or veg on high, so that it gets a good, smoky char on the skin and stays juicy on the inside. If you've ever been to Spain, chances are you've tucked into a few gambas (shrimp) or pollo (chicken) tapas a la plancha. If you haven't, no matter, because you'll be doing so tonight from the comfort of your kitchen. Serve up your grilled chicken with patatas bravas and roasted peppers and enjoy this meal inspired from the cuisine of the Iberian peninsula.

We will send you:

  • 4 Chicken breasts
  • 680g Potatoes
  • 340g Multicoloured baby peppers
  • 1 Bunch of parsley
  • 1 Onion (or shallot)
  • 2 Roasted garlic cloves
  • 90ml Mayonnaise
  • 120ml Tomato sauce
  • 20g Chicken a la plancha spice blend (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper, Espelette pepper)

Contains: Egg

You will need:

Large grill pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
5 g
Sodium
480 mg
Total Carbs
41 g
Sugars
8 g
Protein
45 g
Fibres
8 g
Preparation
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Roast the potatoes & onions
Preheat the oven to 450°F. Heat your BBQ on high, making sure to oil it first. Cut the potatoes into bite-sized pieces. Peel and halve the onion; cut into ¼-inch-thick wedges. On a lined sheet pan, toss the potatoes with a generous drizzle of oil; season with S&P. Arrange in a single, even layer on ⅔ of the sheet pan. Add the onion wedges to the remaining ⅓ of the sheet pan; drizzle with oil and season with S&P. Roast in the oven, 20 to 25 minutes, until the potatoes are browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes and onions cook, halve and core the peppers lengthwise. Mince the roasted garlic. Roughly chop the parsley leaves and stems. In a large bowl, combine the peppers with a drizzle of oil; season with ¼ of the spice blend and S&P.
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Grill the chicken
Pat the chicken dry with paper towel; drizzle with oil and season with ⅔ of the remaining spice blend and S&P. Add the chicken* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first). Cook (partially covered if using a pan), 6 to 8 minutes per side, until cooked through. Remove from the heat and let rest for 5 minutes.
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Grill the peppers
Add the peppers to the BBQ (or to the same pan on medium-high, drizzling with oil first). Cook, 2 to 3 minutes per side, until charred and softened. Reserve the bowl used to season the peppers.
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Prepare the brava sauce & aioli
While the peppers cook, in a medium microwave-safe bowl, combine the tomato sauce, ⅓ of the roasted garlic and the remaining spice blend. In the microwave, warm up the sauce, 30 seconds to 1 minute, until hot; set aside. In a small bowl, combine the mayonnaise, remaining roasted garlic, 1 tbsp of water and 1 tbsp of olive oil; season with S&P to taste.
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Finish & serve
In the reserved bowl, combine the grilled peppers, roasted onions and ¾ of the parsley; drizzle with olive oil and season with S&P to taste. Divide the grilled chicken, vegetables and roasted potatoes between your plates. Drizzle the potatoes with both the brava sauce and aioli. Serve any remaining sauce on the side. Garnish the chicken with the remaining parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.