Seared Chicken & Veggie Fries
with Caramelised Onion & Mint Sauce
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 packet
Spinach & Rocket Mix
330 g
Chicken Breast
Rocket
1
Beetroot
1
Zucchini
1 packet
Mint Sauce
(May be present: Milk.)
1 sachet
Aussie Spice Blend
1
Brown Onion
1
Carrot
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and beetroot into bite sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Cover to keep warm.
Custom Recipe: If you’ve swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Add to the bowl with the spice blend, as above.
Custom Recipe: Prepare pan as above. Cook chicken until cooked through, 3-6 mins each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when no longer pink inside.
Custom Recipe: Slice the chicken, then serve as above.
