Aussie Chicken & Roast Potatoes
with Lemony Greens & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1 sachet
Aussie Spice Blend
1 packet
Roasted Potatoes with Garlic Herb Butter
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Lemon
1
Baby Broccoli
Cooking Steps
• Trim baby broccoli. Cut lemon into wedges • Heat frying pan over medium-high heat. Cook broccoli with a dash of water, tossing, until tender, 4 mins • Add spinach and cook until wilted, 1-2 mins • Add a squeeze of lemon juice. Season to taste, then transfer to a plate
• In a bowl, combine spice blend and a drizzle of olive oil. Add chicken, tossing to coat • Return pan to high heat with a drizzle of oil • Cook chicken until cooked through (when no longer pink inside), 3-4 mins each side
• Pierce a few holes in potato packet. Microwave until hot and steaming, 3 mins • Plate up chicken, potato and greens • Serve with smokey aioli and lemon wedges. Enjoy!
