Nan's Seared Chicken & Rainbow Fries
with Almond, Pear & Parmesan Salad- Milk
- Eggs
Ingredients
330 g
Chicken Breast
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Mixed Salad Leaves
2
Carrot
1 sachet
Nan's Special Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into fries. • Place veggie 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 chicken breast and slice through horizontally to make two thin steaks. • Combine chicken with spice blend as above. • 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: The chicken is cooked when it is no longer pink inside.
• While the chicken is cooking, halve snacking tomatoes. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, tomato and Parmesan cheese. Toss to coat. Little cooks: Take the lead by tossing the salad!
Slice chicken.
