Nan's Seared Chicken
with Rainbow Fries, Pear Salad & Chive Mustard Mayo
Enjoy this bright and tasty dinner that gets a boost of flavour with our Nan's special seasoning! Serve up a side of veggie fries and pear salad for a low carb, but perfectly satisfying meal.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
1
carrot
1
zucchini
1
beetroot
1 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)1 bag
chives
½
pear
1 bag
rocket leaves
1 packet
chicken thighs
1 sachet
Nan's special seasoning
1 packet
mustard mayo
(ContainsEggMay be present Milk, Sesame, Tree Nuts)1 packet
shaved Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into thin fries. Place on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.
In a medium bowl, combine the chicken thigh, Nan's special seasoning and a drizzle of olive oil.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While the chicken is cooking, finely chop the chives. In a small bowl, combine the mustard mayo and chives.
Thinly slice the pear (see ingredients). In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add the pear, rocket leaves and shaved Parmesan cheese to the dressing and toss to coat.
Slice the chicken. Divide the seared Nan's chicken, rainbow fries and pear salad between plates. Spoon over any resting juices. Sprinkle over the flaked almonds and serve with the chive mustard mayo.