
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
330 g
Chicken Breast
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
Spinach, Rocket & Fennel Mix
1 sachet
Aussie Spice Blend
2
Potato
1 packet
Mayonnaise
(Contains: Eggs;)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15-20 minutes. • Remove tray from oven. Sprinkle potato with Parmesan cheese. Roast until golden and crispy, a further 5 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
Custom Recipe: Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken breast, Aussie spice blend and a drizzle of olive oil.
• In a small bowl, combine mayonnaise and the white wine vinegar. Set aside. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then set aside.
Custom Recipe: In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.
• Meanwhile, to bowl with balsamic dressing, add snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.
Custom Recipe: Slice chicken to serve.