Thyme & Onion-Glazed Chicken
with Cheesy Fries & Cucumber Salad- Milk
- Celery
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Rosemary
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1
Carrot
1
Garlic
1 packet
Baby Spinach Leaves
1 packet
Onion Chutney
2
Sweet Potato
330 g
Chicken Breast
1
Tomato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • When the fries have 5 minutes remaining, remove from oven. Sprinkle with shaved Parmesan cheese. Bake until golden and crispy, a further 5 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks.
Heat pan as above. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
• While the pork is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. Season, then add baby spinach leaves, tomato and carrot. Toss to coat.
Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the salad.
Return chicken to the pan and turn to coat in the glaze as above. Remove from the pan and slice.
• Slice the pork. Divide pork, cheesy sweet potato fries and salad between plates. • Spoon rosemary-onion glaze over pork to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by spooning the glaze over the pork. Be careful, the pan is hot!
