Ocado 4 Free Range British Chicken Breast Fillets

Product Information

Ocado Free Range British Chicken Breast Fillets.
Fresh class A. Skinless and Boneless.

These succulent free range chicken breast fillets are a convenient and versatile protein source, perfect for a light lunch or bigger dinner. Marinate with tasty seasonings such as garlic, teriyaki, lemon, jerk or harissa paste. Leave for 5-6 hours before cooking to enjoy chicken that's tender and full of flavour.

You can also stir fry from scratch with fresh vegetables and noodles, roast and stuff into fajitas or, toss into a vibrant mixed salad.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Chicken Kebabs with Chopped Salad and Wedges recipe.

Need help choosing what to serve with your chicken? Search 'Ocado veg' for lots of fresh, frozen and organic inspiration.

This free range chicken comes from producers inspected to RSPCA welfare standards by the RSPCA's independently certified farm assurance scheme.

There may be a slight odour on opening, which will quickly disappear. This is normal and does not affect the eating quality.

Country of origin

Produced and packed in the UK using British chicken.

Nutritional data

Typical Values (As Sold)	per 100g	*Reference Intake
Energy	449kJ	8400kJ
Energy	106kcal	2000kcal
Fat	0.5g	70g
of which saturates	0.3g	20g
Carbohydrate	<0.5g	260g
of which sugars	<0.5g	90g
Fibre	<0.5g	24g
Protein	25g	50g
Salt	0.10g	6g
*Reference Intake (RI) figures for an average adult.

Storage

Keep refrigerated 0 to +4°C.
Once opened, best consume within 1 day.

Do not exceed the Use By date.

Suitable for freezing. Freeze by date mark shown and use within 1 month. Defrost thoroughly before use. Do not refreeze once defrosted and consume within 1 day.

Cooking guidelines

Remove all packaging. Wash hands, all surfaces and utensils after touching raw poultry. Keep raw meat separate from cooked foods.

Oven: 190°C / Fan 170°C / Gas 5.
35-40 mins

Place the chicken on a baking tray in the centre of a preheated oven and cook for 35-40 minutes. Turn halfway through cooking and return to the oven.

All appliances vary. These are guidelines only. All chicken products should be cooked thoroughly, until there is no pink meat and the juices run clear. Ensure the product is piping hot before serving. Do not reheat.

Suitable for cooking in an air fryer however, as all fryers work slightly differently, please refer to your specific manufacturer's recommendations for cooking method, times and temperatures.

Package type

Plastic Tray & Film

Recycling information

Tray
Recycle

Film
Don't Recycle

Other Information

Packaged in a protective atmosphere.

Although extra care has been taken to remove bones, some may remain.

Brand

Ocado

Manufacturer

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Recipes

Chicken Kebabs with Chopped Salad and Wedges
By OcadoLife
Prep time: 25 mins
Cook time: 35 mins
Serves 4

Ingredients:
4 baking potatoes, cut into 2cm-thick chips or wedges
2 tbsp of olive oil, plus a drizzle
4 skinless chicken breasts, cut into bite-sized chunks
1 heaped tbsp of cumin seeds
1 tsp of paprika
1 lemon, zested and juiced, plus
1 cut into wedges, to serve
1 cucumber, deseeded, cut into 2cm chunks
1 red pepper, cut into 2cm chunks
300 g of radishes, trimmed and quartered
1 little gem lettuce, roughly shredded
20 g of chives, finely chopped
150 g of natural yoghurt
1 garlic clove, crushed or grated
2 tbsp of extra virgin olive oil

Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the chips on a large baking tray, add 1-2 tbsp olive oil and toss to coat. Spread out in a single layer, season and bake for 40-45 mins, turning once, until golden.

Step 2
Meanwhile, put the chicken, cumin, paprika, lemon zest and a pinch of salt in a bowl with a drizzle of oil; toss to coat. Cover and set aside. (You could prep this up to 24 hrs in advance; cover and chill.)

Step 3
Toss the cucumber, red pepper, radishes and lettuce together; in a separate bowl, make the dressing by mixing together the lemon juice, chives, yoghurt, garlic and extra virgin olive oil. Set aside.

Step 4
When the chips have about 10 mins cooking time left, thread the chicken onto 4-8 skewers and heat a griddle or frying pan over a high heat. Once smoking, turn the heat down slightly. Cook the chicken for 5-6 mins, turning occasionally, until cooked through and lightly charred.

Step 5
Dress the salad, then serve with the kebabs, chips and lemon wedges.