Nan's Chicken & Veggie Fries
with Almond, Pear & Parmesan Salad
In this bright and tasty dinner, succulent chicken breast gets an extra boost of flavour from our Nan's special seasoning. Serve with veggie fries instead of potato fries to keep the carbs down, and add the finishing touches with 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 packet
chicken breast
½
pear
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
salad leaves
1
zucchini
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 sachet
Nan's special seasoning
1 packet
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 zucchini into fries. • Place fries 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.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken breast and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until cooked through, 3-6 minutes each side. Transfer to a plate.
TIP: The spice blend may char slightly in the pan, this adds to the flavour
• 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 salad leaves, pear and shaved Parmesan cheese. Toss to coat. • Sprinkle with flaked almonds.
• Slice the seared chicken. • Divide chicken, rainbow fries and the almond, pear and Parmesan salad between plates. Spoon any resting juices over chicken. • Serve with mustard mayo. Enjoy!
