Double Seared Chicken & Cranberry Gravy
with Parmesan Roast Veggies & Tomato Salad
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- May contain traces of allergens
- Cashew
- Traces of Cashew
Christmas is so nice, we'd figure we'd celebrate it twice! This Xmas in July, enjoy this delicious chicken and salad dish with notes of the holiday season, particularly in the form of this gorgeous cranberry gravy. With cheesy roast veggies to complete this dish, you won't even believe that this one is low on calories. Tasty and guilt-free!
Ingredients
1 bag
Chat Potatoes
1
carrot
1
tomato
2 packet
chicken breast
1 packet
dried cranberries
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew.)
1 bag
mixed salad leaves
1 packet
garlic paste
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
½ cup
boiling water
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut chat potatoes in half. Cut carrot into bite-sized chunks. • Place veggies on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. • In last 5 minutes of cook time, remove from oven, sprinkle with shaved Parmesan cheese and bake until golden and crisp.
TIP: Cut any larger chat potatoes into quarters so they are similar in size
• Meanwhile, boil the kettle. Cut tomato into thin wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small heatproof bowl, add dried cranberries and cover in boiling water. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.
• When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• In a medium bowl, combine mixed salad leaves, tomato and a drizzle of the vinegar and olive oil. Season.
• Drain dried cranberries. • Wipe out pan and return to medium heat with a drizzle of olive oil. • Cook garlic paste and cranberries until fragrant, 1-2 minutes. Transfer to a medium bowl. • To bowl, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Divide Parmesan roast veggies, seared chicken and tomato salad between plates. • Pour cranberry gravy over chicken. Enjoy!
