Chicken & Chimichurri Mayo
with Veggie Fries & Pear Salad- Sulphites
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
- Eggs
- Milk
- May contain traces of allergens
Tasty chimichurri chicken, 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.*
Ingredients
1
Sweet Potato
1
Carrot
½
Pear
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Cashew, Walnut, Almond, Macadamia, Eggs, Milk.)
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Chicken Breast
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. Set aside to cool slightly.
• Meanwhile, thinly slice pear (see ingredients). • In a small bowl, combine chimichurri sauce and mayonnaise. • 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 pear, mixed salad leaves and a drizzle of vinegar and olive oil. Toss to combine and season. • Slice chicken. • Divide veggie fries, pear salad and chicken between plates. • Drizzle chimichurri mayo over chicken to serve. Enjoy!
