Seared Chicken & Mango Chutney
with Zucchini & Potato Wedges
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
330 g
Chicken Breast
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1
Zucchini
1 sachet
Aussie Spice Blend
1
Potato
1
Cucumber
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat oven to 240C/220C fan-forced. • Cut potato and zucchini into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and half of the Aussie spice blend, toss to coat. • Bake until tender, 20-25 minutes.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Combine chicken steaks with spice blend as above.
Custom Recipe: Heat the pan as above. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). Continue as above.
• Divide seared salmon, zucchini and potato wedges and salad between plates. • Dollop dill & parsley mayonnaise over salmon to serve. Enjoy!
