Easy Chicken & Rainbow Fries

Name: Easy Chicken & Rainbow Fries with Almond, Pear & Parmesan Salad
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 carrot; 1 beetroot; 1 packet chicken thigh; ½ pear; 1 drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet flaked almonds; 1 packet Mustard Mayo; 1 sachet Nan's special seasoning; 1 packet grated Parmesan cheese

with Almond, Pear & Parmesan Salad

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In this bright and tasty (and carb conscious!) dinner, succulent chicken thigh gets an extra boost of flavour from our Nan's special seasoning. Serve with veggie fries and a slightly sweet and peppery salad, plus a dollop of mandatory mustard mayo for dipping.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Easy Prep

•Not Suitable for Coeliacs

Allergens:

Almond

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

1 packet

chicken thigh

pear

1 bag

rocket leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2106 kJ

Fat22.7 g

of which saturates5.6 g

Carbohydrate29.9 g

of which sugars25.9 g

Dietary Fibre13 g

Protein44.1 g

Sodium1029 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between the fries two trays.

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.

TIP: The spice blend may char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, thinly slice pear (see ingredients). • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add rocket leaves, pear and grated Parmesan cheese. Toss to coat. • Sprinkle with flaked almonds.

• Slice Nan's seared chicken. • Divide chicken, rainbow fries and almond, pear and Parmesan salad between plates. Spoon any resting juices over chicken. • Serve with mustard mayo. Enjoy!