Double Quick Herbed Chicken & Pre-Cut Fries
with Pear Salad & Garlic Sauce
You can't go wrong with herby chicken, golden fries or creamy garlic sauce. This meal is a greatest hits of our fave flavours, with juicy chicken tenders leading the way.
This recipe is under 650kcal 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
1
Pear
660 g
Chicken Thigh
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Parsley
1 sachet
Garlic & Herb Seasoning
1 packet
Potato Fries
1
Carrot
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. TIP: If your tray is getting crowded, divide the potato fries between two trays!
• Meanwhile, in large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. • In the last minute of cook time, add the honey to pan, turning chicken to coat. TIP: Cook in batches if your pan is getting crowded.
• While chicken is cooking, thinly slice pear. • Grate carrot (see ingredients). • In a medium bowl, combine a drizzle of the vinegar and olive oil. • Just before serving, add spinach & rocket mix, pear and carrot and toss to combine. Season.
• Divide herbed chicken, fries and pear salad between plates. • Tear over parsley. Serve with garlic sauce. Enjoy!
