Spicy Piri Piri Chicken Sheet Pan
with Cherry Tomatoes & Green Beans
Cooking time
30 minutes
Servings
2/4
Calories
360 /serving
Put the Portuguese rotisserie experience on a sheet pan. The chicken breasts are sizzling with characteristically smoky and spicy flavours, deepened by roasted garlic. And the roasted-to-bursting tomatoes and tender-crisp green beans make for the perfect paleo side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Green beans (or string peas)
- 1 Lemon
- 140g Multicoloured cherry tomatoes
- 14g Parsley
- 🌶️ 15ml Sambal oelek
- 15g Minced roasted garlic
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
12 g
Saturated Fat
2 g
Sodium
640 mg
Total Carb
23 g
Sugars
9 g
Protein
43 g
Fibre
8 g
Preparation
Make the dressing & start the chicken
- Preheat the oven to 450°F.
- Juice the lemon.
- In a small bowl, whisk the lemon juice, sambal oelek (add ½ for medium spicy), garlic, ⅓ of the spices and a drizzle of oil.
- Pat the chicken dry; rub with ½ the dressing, the remaining spices and S&P.
- Arrange on a lined sheet pan and roast, 18 to 20 min., until partially cooked.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Roughly chop the parsley leaves and stems.
Roast the vegetables & finish the chicken
- When the chicken is partially cooked, flip and add the green beans, tomatoes, a drizzle of oil and S&P; toss well.
- Roast, 5 to 8 min., until the chicken* is cooked through and the vegetables are tender.
Plate your dish
- Divide the chicken (slice beforehand if desired) and vegetables between your plates.
- Garnish with the parsley.
- Drizzle with the remaining dressing. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
