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Spanish-Style Chicken & Roasted Potatoes

with String Beans & Spiced Almonds

Cooking time

35 minutes




670 /serving

When we think of Spanish food, the amazing flavour of smoked paprika instantly comes to mind. A blend of gently smoky, red peppery spices infuse the tomato sauce that coats these tender chunks of chicken. To make this dinner a sure-fire winner for the whole family, you’ll also be serving up wedges of oven-browned potatoes, still-crisp string beans and aioli for drizzling or dipping. And finally, garnish with spiced sliced almonds… because when in Spain!

We will send you:

  • 4 Chicken breasts
  • 680g Potatoes
  • 340g String beans
  • 4 Garlic cloves
  • 75ml Mayonnaise
  • 25g Sliced almonds
  • 5g Brown sugar
  • 400ml Tomatoes (canned)
  • 25g Smoked & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, smoked paprika, sweet paprika, turmeric, cayenne pepper)

Contains: Eggs, Almonds

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
4 g
780 mg
Total Carbs
51 g
12 g
47 g
9 g
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Toast the almonds & sear the chicken
Preheat the oven to 450°F. In a large pan, heat a drizzle of olive oil on medium. Add the almonds and toast, stirring occasionally, 3 to 4 min., until golden; season with a pinch of the spice blend and transfer to a bowl. Pat the chicken breasts dry with paper towel; medium-dice. In the same pan, heat a drizzle of olive oil on medium. Add the chicken; season with ½ the remaining spice blend and S&P. Cook, stirring occasionally, 8 to 10 min., until browned on all sides. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Start the vegetables
While the chicken sears, cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potato wedges with a generous drizzle of olive oil; season with ½ the remaining spice blend and S&P to taste. Arrange in a single, even layer and roast in the oven, 14 to 16 min., until beginning to brown.
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Mise en place
While the potatoes roast, trim off and discard the stem ends of the string beans. Mince the garlic. In a small bowl, make the aioli by combining the mayonnaise, up to ¼ of the garlic (to taste) and 1 tbsp water; season with S&P.
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Make the sauce
While the potatoes continue to roast, in the reserved pan of fond, heat a drizzle of olive oil on medium. Add the remaining garlic and sauté, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomatoes and brown sugar; season with the remaining spice blend and S&P. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, 8 to 10 min., until the flavours have combined. Add the seared chicken* and cook, stirring occasionally, 2 to 3 min., until the chicken is cooked through.
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Finish the vegetables
Remove the sheet pan from the oven and flip the potatoes. Add the string beans; drizzle with olive oil and season with S&P. Arrange the string beans in a single, even layer around the potatoes and return to the oven to roast, 8 to 10 min., until the potatoes are browned and the string beans are crisp-tender.
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Plate your dish
Divide the roasted potatoes, string beans, chicken and sauce between your plates. Garnish with the spiced almonds. Serve the aioli on the side. Bon appétit!

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