Double Spiced Chicken & Potato Fries
with Baby Capsicum & Ranch 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
Aussie Spice Blend
1
Celery
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Ranch Dressing
(Contains: Milk, Eggs;)
2
Potato
1 packet
Mixed Salad Leaves
660 g
Chicken Breast
Cooking Steps
• Set air fryer to 200°C. Place potato fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until golden and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop celery. • Thinly slice baby capsicum. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken tenderloins, turning to coat.
Little cooks: Join the fun by combining the chicken and the spice blend!
• Heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, in a large bowl, combine mixed salad leaves, celery, baby capsicum, Parmesan cheese, ranch dressing and a drizzle of the white wine vinegar and olive oil. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside. Little cooks: Take the lead by tossing the salad!
• Divide spiced chicken, potato fries and ranch Parmesan salad between plates. Enjoy!
