with Aussie-Spiced Potatoes & Salad
Upgrade your weeknight dinner by whipping up this fuss-free traybake, complete with all the trimmings. The salad works a treat with the cheesy tomato topping, providing some sweetness and acidity to cut the richness. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Chicken breast
1 packet
Tomato paste
1 packet
Garlic paste
1 packet
Chopped potato
1 bag
Carrot
1
Mayonnaise
1 packet
Cheddar cheese
1 packet
Aussie spice blend
1 sachet
Cucumber
1
Vinegar
1 drizzle
Mixed salad leaves
1 bag
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine tomato paste, garlic paste and a drizzle of olive oil. Add chicken breast, then turn to coat. Season with salt and pepper. • Place chicken on a lined oven tray. Top with shredded Cheddar cheese. Little cooks: Help out by sprinkling the cheese over the chicken.
• On a second lined oven tray, spread out chopped potato. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat. • Bake chicken and potato until potato is tender and chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, halve snacking tomatoes. Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season, then add cucumber, carrot and mixed salad leaves. Toss to combine. Little cooks: Lend a hand by tossing the salad!
• Divide cheesy topped chicken, Aussie-spiced potatoes and rocket-fennel salad between plates. • Serve with mayonnaise. Enjoy! Little cooks: Add the finishing touch by dolloping over the mayonnaise!
2387
kJ
Energy (kJ)
24
g
Fat
6.7
g
of which saturates
40.3
g
Carbohydrate
12.2
g
of which sugars
45.8
g
Protein
894
mg
Sodium
