Nan's Seared Chicken

Name: Nan's Seared Chicken with Rainbow Fries, Pear Salad & Chive Mustard Mayo
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 beetroot; 1 packet flaked almonds; 1 bag chives; ½ pear; 1 drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet chicken thigh; 1 sachet Nan's special seasoning; 1 packet Mustard Mayo; 1 packet Parmesan cheese

with Rainbow Fries, Pear Salad & Chive Mustard Mayo

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Under 30g carbs

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Almond

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

beetroot

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

chives

pear

1 bag

rocket leaves

1 packet

chicken thigh

1 sachet

Nan's special seasoning

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2347 kJ

Fat31 g

of which saturates6.9 g

Carbohydrate24.7 g

of which sugars21.5 g

Dietary Fibre11.4 g

Protein43.4 g

Sodium836 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

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.