
Get ready for a bit of bliss on a fork because it’s roasted chicken tonight. The punchy mustard cider salad and the creamy potato mash really helps to send your tastebuds to their happy place. Just wait until you pour over the apple sauce. Delicious!
1 packet
Apple Sauce
(May be present: Soy.)
1 packet
Chopped Potato
1
Cucumber
1 packet
Mustard Cider Dressing
330 g
Chicken Thigh
1 packet
Spinach & Rocket Mix
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)

• Preheat oven to 220ºC/200ºC fan-forced. • Transfer chicken to lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is roasting, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk and to potato and season with salt. Mash until smooth. Cover to keep warm.

• When potato has 5 minutes remaining, thinly slice cucumber into rounds. • In a medium bowl, combine spinach, rocket & fennel mix, cucumber and mustard cider dressing, tossing to coat. • Season to taste.

• Slice chicken into thin strips. • Divide mash, chicken and mustard fennel salad between plates. • Serve with apple sauce. Enjoy!