Seared Double Chicken & Rainbow Veggie Fries
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Seared Double Chicken & Rainbow Veggie Fries

Seared Double Chicken & Rainbow Veggie Fries

with Tomato & Parmesan Salad

In this bright and tasty (and carb conscious!) dinner, succulent chicken thigh gets an extra boost of flavour from our Nan's special seasoning. Serve with veggie fries and a slightly sweet and peppery salad, plus a dollop of mandatory mustard mayo for dipping.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep
Allergens:
Milk
Egg

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

2

carrot

1

zucchini

1 punnet

Snacking Tomatoes

1 sachet

Nan's special seasoning

2 packet

chicken thigh

1 packet

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2586 kJ
Fat31.4 g
of which saturates8.5 g
Carbohydrate13.9 g
of which sugars9.9 g
Dietary Fibre7.4 g
Protein69.7 g
Sodium822 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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. Cook chicken in batches for best result. Transfer to a plate to rest.

TIP: The spice blend may char slightly in the pan, this adds to the flavour

3
3

• 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!

4
4

• Slice the seared chicken. • Divide chicken, rainbow fries and pear and Parmesan salad between plates. Spoon any resting juices over chicken to serve. Enjoy!