Garlicky Chicken & Smokey Aioli
with Potato Wedges & Apple Salad
If you're looking to keep your carbs in check, without comprising flavour and taste, then this is the dinner for you. Enjoy all of your usual dinner-time favourites guilt-free; tender garlicky chicken, Nan's special spiced potatoes and a gorgeous apple salad!
This recipe is under 650kcal per serving and under 40g 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
potato
1
tomato
1
apple
½
carrot
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 bag
mixed salad 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
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle over Nan's special seasoning and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help with sprinkling over the seasoning!
• Meanwhile, roughly chop tomato. • Thinly slice apple. • Grate carrot (see ingredients).
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine garlic & herb seasoning, a good drizzle of olive oil and a pinch of salt and pepper. • Add chicken steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through. 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile combine a drizzle of the vinegar and olive oil and a pinch of salt and pepper in a second large bowl. • Add apple, tomato, carrot and mixed salad leaves. Just before serving, toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide garlic and herb chicken, roast potato wedges and apple salad between plates. • Spoon any resting juices over the chicken. Sprinkle over flaked almonds. • Serve with smokey aioli. Enjoy!
