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 freshness from the tomatoes, plus baked croutons for that crunch factor.
Allergens
Utensils
Tags
Olive oil
Bake-At-Home Ciabatta
1
Chicken tenderloins
2 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. TIP: If your oven tray is crowded, divide chicken between two trays.
• 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.
• Divide creamy slaw between plates. Top with Aussie chicken. • Pour over any juices from the oven tray to serve. Enjoy!
4302
kJ
Energy (kJ)
1028
kcal
Calories
45.9
g
Fat
5.1
g
of which saturates
8.4
g
Carbohydrate
7.9
g
of which sugars
8.5
g
Dietary Fibre
86.3
g
Protein
1333
mg
Sodium
with Cherry Tomatoes & Ciabatta Croutons
with Gourmet Garden Parsley & Creamy Pesto Dressing