Quick Chicken & Cheesy Roast Potatoes
with Cherry Tomato Salad & Smokey Aioli
- Milk
- Eggs
- Milk
- May contain traces of allergens
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of chicken and potato chunks. A must-have side of cheesy potato and sweet cherry tomato salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
330 g
Chicken Tenderloins
2
Potato
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk.)
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp, 5 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays!
• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, thinly slice tomato into wedges. • Thinly slice crunchino • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, crunchino and baby spinach leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide chicken, Parmesan sweet potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!
