with Garden Salad
When you top roast potato, chicken and cauliflower with a Dijon and Parmesan-laced cream sauce, you can't go wrong. Add the finishing touch with a thyme-panko crust, plus a simple pear salad for a touch of sweetness and tang. *Due to local availability, we’ve replaced the pear with snacking tomatoes, which may be a little different to what’s pictured. You may also see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.* *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Mixed salad leaves
1 packet
Red onion
1
Light cooking cream
1 packet
Garlic
2
Flaked almonds
1 packet
Snacking Tomatoes
1 packet
Parmesan cheese
1 packet
Dijon mustard
1 packet
Potato
2
Panko breadcrumbs
1 packet
Thyme
1 sachet
Chicken tenderloins
330 g
Cauliflower
1
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and cauliflower into bite-sized chunks. • Place veggies in a baking dish. Drizzle with olive oil and season to taste with a generous pinch of salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your baking dish is crowded, divide the veggies between two dishes.
• Meanwhile, thinly slice red onion. • Finely chop garlic. • Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme and panko breadcrumbs (see ingredients). Season with pepper.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. • Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add Dijon mustard, vegetable stock (see ingredients), light cooking cream and Parmesan cheese. Stir to combine. Season to taste.
• To the baking dish with roasted veggies, pour over the creamy sauce. • Sprinkle evenly with the breadcrumb mixture. • Bake until golden, 5-10 minutes.• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it is no longer pink inside.
• While the gratin is baking, thinly slice pear into wedges. • In a second medium bowl, add a drizzle of balsamic vinegar and olive oil. Season to taste, then add pear and mixed salad leaves. Toss to coat.
• Divide chicken, potato, cauliflower and thyme gratin and pear salad between plates to serve. Enjoy!
650
kcal
Calories
2720
kJ
Energy (kJ)
23.8
g
Fat
11.9
g
of which saturates
52.1
g
Carbohydrate
13.8
g
of which sugars
13.2
g
Dietary Fibre
55.3
g
Protein
0
mg
Cholesterol
472
mg
Sodium
