with Cherry Tomatoes & Ciabatta Croutons
Our tried-and-true Aussie spice blend saves the day! A new winner of a chicken dinner, this one comes complete with a creamy, herby slaw with a touch of tartness from the apple, plus baked croutons for that crunch factor.
Allergens
Utensils
Tags
Olive oil
Bake-At-Home Ciabatta
1
Chicken tenderloins
1 packet
Aussie spice blend
1 sachet
Snacking Tomatoes
1 packet
Baby spinach leaves
1 packet
Carrot
1
Dill & parsley mayonnaise
1 packet
Shredded cabbage mix
1 packet
• Preheat oven to 240°C/200°C fan-forced. • Cut or tear bake-at-home ciabatta into 1 cm chunks. • Place chicken tenderloins on one side of a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Turn to coat. • Place ciabatta chunks on the other side of the oven tray. Bake until chicken is cooked through (when no longer pink inside) and croutons are golden, 8-10 minutes. Little cooks: Help tear the ciabatta into chunks.
• Meanwhile, halve snacking tomatoes. • Roughly chop baby spinach leaves. • Using a vegetable peeler, slice carrot into ribbons.
• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add shredded cabbage mix, snacking tomatoes, carrot, spinach and slightly cooled croutons. Season, then toss to coat. Little cooks: Take the lead by tossing the slaw!
• Divide creamy slaw between plates. Top with Aussie chicken. • Pour over any juices from the oven tray to serve. Enjoy!
3001
kJ
Energy (kJ)
717
kcal
Calories
42.2
g
Fat
4.2
g
of which saturates
38.8
g
Carbohydrate
7.9
g
of which sugars
10
g
Dietary Fibre
45.3
g
Protein
971
mg
Sodium
with Cherry Tomatoes & Ciabatta Croutons
