Chicken Steaks & Smokey Aioli
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Chicken Steaks & Smokey Aioli

Chicken Steaks & Smokey Aioli

with Sweet Potato-Carrot Fries & Apple Salad

Tasty chimichurri chicken breast, check, tasty veggie fries, check and one hungry chef? Check. Add this one to your HF repertoire. We know you'll want to make this one over and over again!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the pear in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

We’ve replaced the chimichurri mayo in this recipe with smokey aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Air Fryer Friendly
Over 30g protein
Under 40g carbs
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes


Serving amount


Sweet Potato





1 packet

Smokey Aioli

1 packet

Chicken Breast

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2213 kJ
Calories529 kcal
Fat28.8 g
of which saturates3.2 g
Carbohydrate25.6 g
of which sugars15.3 g
Dietary Fibre7.4 g
Protein40.4 g
Sodium352 mg
The average adult daily energy intake is 8700 kJ


Air Fryer
Baking Paper
Baking Tray
Large Frying Pan



• Cut sweet potato and carrot into fries. • Set air fryer to 200°C. Place veggie fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.


• Meanwhile, thinly slice apple (see ingredients). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken with salt and pepper.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The chicken is cooked when it is no longer pink inside.


• In a medium bowl, add apple, mixed salad leaves and a drizzle of vinegar and olive oil. Toss to combine and season. • Slice chicken. • Divide veggie fries, apple salad and chicken between plates. • Drizzle smokey aioli over chicken to serve. Enjoy!