with Cheddar Cheese & Garlic Sauce
Crispy and golden, these crunchy fries are the perfect foundation for all of the tasty toppings that are packed onto this loaded dish. Spinach, BBQ chicken, cheese and garlic sauce also deserve some solid recognition for levelling up this meal! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato fries
1 bag
Tomato
1
Baby spinach leaves
1 bag
Parsley
1 bag
White wine vinegar
drizzle
Chicken tenderloins
1 packet
Aussie spice blend
1 sachet
BBQ sauce
1 packet
Chicken Salt
1 sachet
Garlic Sauce
1 packet
Cheddar cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until just tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, roughly chop tomato and baby spinach leaves. • To a medium bowl, add tomato, baby spinach, a drizzle of white wine vinegar and olive oil, then tear in parsley. Toss to combine. Season. • Cut chicken tenderloins into bite-sized chunks.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, add chicken and Aussie spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat and add BBQ sauce, tossing to coat. TIP: Chicken is cooked through when it is no longer pink inside
• To the tray with fries, sprinkle over chicken salt. Toss to coat. • Divide fries between plates. • Top fries with BBQ chicken, salsa, garlic sauce and Cheddar cheese. Enjoy! Little cooks: Load up the fries and add the condiments!
2175
kJ
Energy (kJ)
16.7
g
Fat
5.6
g
of which saturates
43.4
g
Carbohydrate
22.4
g
of which sugars
47.5
g
Protein
1722
mg
Sodium
