Chicken Traybake & Rocket-Fennel Salad
with Aussie-Spiced Potatoes
Upgrade your weeknight dinner by whipping up this fuss-free traybake, complete with all the trimmings. The salad works a treat with the cheesy tomato topping, providing some sweetness and acidity to cut the richness.
This recipe is under 650kcal per serving.
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
tomato paste
1 packet
garlic paste
1 packet
chicken thigh
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
chopped potato
1 sachet
Aussie spice blend
1 punnet
snacking tomatoes
1
carrot
1 bag
Spinach, Rocket & Fennel Mix
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine tomato paste, garlic paste and a drizzle of olive oil. Add chicken thigh, then turn to coat. Season with salt and pepper. • Place chicken on a lined oven tray. Top with shredded Cheddar cheese.
Little cooks: Help out by sprinkling the cheese over the chicken.
• On a second lined oven tray, spread out chopped potato. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat. • Bake chicken and potato until potato is tender and chicken is cooked through, 20-25 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, halve snacking tomatoes. Grate carrot. • In a second medium bowl, combine a drizzle of the vinegar and olive oil. Season, then add cucumber, carrot and spinach, rocket & fennel mix. Toss to combine.
Little cooks: Lend a hand by tossing the salad!
• Divide cheesy topped chicken, Aussie-spiced potatoes and rocket-fennel salad between plates. • Serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping over the mayonnaise!
