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 thigh
1 packet
Tomato paste
1 packet
Garlic paste
1 packet
Chopped potato
1 bag
Cucumber
1
Carrot
1
Mixed salad leaves
1 bag
Mayonnaise
1 packet
Cheddar cheese
1 packet
Aussie spice blend
1 sachet
Vinegar
1 drizzle
• 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 thigh, 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. Roast until tender, 20-25 minutes. • When potato has been roasting for 10 minutes, place the tray with the chicken in the oven and bake until chicken is cooked through (when no longer pink inside), 14-16 minutes.
• Meanwhile, thinly slice cucumber into half-moons. Grate carrot. • In a second medium bowl, combine a drizzle of the 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 tomato chicken, Aussie-spiced potatoes and salad between plates. • Serve with mayonnaise. Enjoy!
2457
kJ
Energy (kJ)
27.2
g
Fat
7.6
g
of which saturates
40.3
g
Carbohydrate
12.2
g
of which sugars
42.9
g
Protein
907
mg
Sodium
