Quick Nan's Chicken & Rainbow Fries
with Tomato & Parmesan Salad
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 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Snacking Tomatoes
1 packet
Mixed Salad Leaves
1
Zucchini
330 g
Chicken Thigh
2
Carrot
1 packet
Mayonnaise
(Contains: Eggs;)
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.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. Transfer to a plate to rest.
TIP: The spice blend may char slightly in the pan, this adds to the flavour Little cooks: Take charge by combining the chicken with the seasoning!
• 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 the seared chicken. • Divide chicken, rainbow fries and pear and Parmesan salad between plates. Spoon any resting juices over chicken to serve. Enjoy!
