Herbed Chicken & Sweet Potato Fries
with Pear Salad & Garlic Sauce
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
330 g
Chicken Thigh
1 packet
Snacking Tomatoes
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Parsley
1 sachet
Garlic & Herb Seasoning
2
Sweet Potato
1
Carrot
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the fries between two trays!
• Meanwhile, halve snacking tomatoes. • Grate carrot (see ingredients).
• In a large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken thigh, turn to coat.
• Transfer chicken thigh to a second lined oven tray and bake until cooked through, 14-16 minutes. • In the last minute of cook time, add the honey to the tray, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine a drizzle of olive oil and the white wine vinegar in a second large bowl. • Season, then add snacking tomatoes, carrot and spinach & rocket mix. Toss to coat.
• Slice chicken. • Roughly chop parsley. • Divide herbed chicken, fries and cucumber salad between plates. Garnish with parsley. • Serve with garlic sauce. Enjoy!
