Easy Chicken & Rainbow Fries
with Almond, Pear & Parmesan Salad
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.
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
2
carrot
1
beetroot
1 packet
chicken thigh
½
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
Utensils
Cooking Steps
• 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!
