Sometimes it's best to stick with the basics by plating up a tried and true meal that never fails to deliver. Our go-to includes simple potato fries that crisp up to perfection in the oven, superbly spiced chicken with just the right amount of kick and a creamy Parmesan salad that completes this faultless combination.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
1 bag
Potato Fries
1 bag
celery
1
tomato
1 bag
mixed salad leaves
2 packet
chicken tenderloins
1 packet
ranch dressing
(Contains Egg, Milk;)
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
olive oil
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Spread potato 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.
• Meanwhile, finely chop celery. • Cut tomato into bite-sized chunks. • In a medium bowl, combine chicken tenderloins, Aussie spice blend and a drizzle of olive oil.
Little cooks: Join the fun by combining the chicken and the spice blend!
• Heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, in a large bowl, combine mixed salad leaves, celery, tomato, Parmesan cheese, ranch dressing, a drizzle of white wine vinegar and olive oil. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside. Little cooks: Take the lead by tossing the salad!
• Divide spiced chicken, potato fries and ranch Parmesan salad between plates. Enjoy!