La Vera chicken
Ready in around 25 mins
- Energy: 2,587kJ (618kcal)
- Protein: 42g
- Carbohydate: 25g
- Sugars: 7g
- Fat, total:41g
- Saturated:4g
- Sodium:900mg
- Contains:Almonds, Eggs
1. TO PREPARE THE PATATAS BRAVAS AND CHICKEN:
Line an oven tray with baking paper. Place the steamed potatoes on the tray. Remove the free-range chicken breasts from their packaging and place on the tray. Season everything with salt and pepper and drizzle with oil. Pour the La Vera sauce over the chicken and bake in the oven for 10-12 mins.
2. TO COOK THE SWEET STEM BROCCOLI:
Slice the roasted capsicum into ½ cm strips. Trim the woody ends off the sweet stem broccoli and slice in half lengthways. Once the chicken and potatoes have been in the oven for 10-12 mins, add the sweet stem broccoli and the capsicum to the tray. Cook for a further 5 mins or until the sweet stem broccoli is charred and the chicken is cooked through.
3. TO FINISH THE LA VERA CHICKEN:
Remove the La Vera chicken from the tray, cover and allow to rest a few mins before slicing into 3 pieces.
TO SERVE:
Arrange the patatas bravas and vegetables onto plates. Top with sliced La Vera chicken and a handful of rocket. Dollop with black garlic aioli and sprinkle over toasted almonds.
- 1 pot of black garlic aioli
- 1 pot of roasted capsicum
- 1 pack of free-range chicken breasts
- 1 pot of la vera sauce
- 1 pack of rocket
- 1 pack of steamed potatoes
- 1 pack of sweet stem broccoli
- 1 sachet of toasted almonds
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