Chicken Traybake & Rocket-Fennel Salad
with Aussie-Spiced Potatoes & Mayonnaise- Milk
- Eggs
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.*
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Garlic Paste
330 g
Chicken Thigh
1 packet
Snacking Tomatoes
1 sachet
Aussie Spice Blend
1 packet
Mayonnaise
(Contains: Eggs;)
Spinach, Rocket & Fennel Mix
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!
