Chicken Traybake & Rocket-Fennel Salad
with Aussie-Spiced Potatoes & Mayonnaise
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
Cheddar Cheese
(Contains: Milk;)
1 packet
Garlic Paste
330 g
Chicken Thigh
1 packet
Snacking Tomatoes
Spinach, Rocket & Fennel Mix
1 sachet
Aussie Spice Blend
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Tomato Paste
1 packet
Chopped Potato
1
Carrot
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. Roast until tender, 20-25 minutes. • When potato has been roasting for 10 minutes, place the tray with the chicken in the oven and bake until chicken is cooked through (when no longer pink inside), 14-16 minutes.
• Meanwhile, halve snacking tomatoes. Grate carrot. • In a second medium bowl, combine a drizzle of the vinegar and olive oil. Season, then add tomatoes, 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!
