Chimichurri chicken

We marinate this grilled chicken thigh fillet with oregano, garlic, and chilli. The chimichurri salsa is made fresh from red peppers, roasted bell peppers, and onion, along with plenty of fresh green herbs and lime juice. Served alongside are Mexican-style seasoned baby potatoes and a refreshing coleslaw. Perfectly summery, fresh, and spicy!

Chimichurri chicken

Chicken thigh fillet (better life 2 stars), red cabbage, pak choi, pointed cabbage, red bell pepper, bell pepper, spring onion, red onion, garlic, red chilli, potato, Granny Smith apple, lime juice, fresh basil, ginger, coriander, mint, parsley, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), smoked paprika powder, cumin seeds, coriander seeds, oregano, paprika powder, raisins [sulphites], Dijon mustard [sulphites], tomato purée, extra virgin olive oil, red wine vinegar [sulphites], white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: mosterd, sulfiet.

MicrowaveMarleen's choice

Heat the chicken and potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw and chimichurri salsa (cold).

Oven — 200°C, 15-30 min

Preheat the chicken and potatoes covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw and chimichurri salsa (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy120,08 kcal

Fat5,31 g

of which saturated1,02 g

Carbohydrates9,64 g

Dietary fibre2,09 g

Protein6,92 g

Salt0,45 g

Average weight: 540 g