with Almond, Pear & Parmesan Salad
In this bright and tasty (and carb conscious!) dinner, succulent chicken thigh gets an extra boost of flavour from our Nan's special seasoning. Serve with veggie fries and a slightly sweet and peppery salad, plus a dollop of mandatory mustard mayo for dipping. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
2
Beetroot
1
Chicken thigh
1 packet
Pear
0.5
Balsamic vinegar
1 drizzle
Rocket leaves
1 bag
Flaked almonds
1 packet
Mustard Mayo
1 packet
Nan's special seasoning
1 sachet
Grated Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between the fries two trays.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest. TIP: The spice blend may char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, thinly slice pear (see ingredients). • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add rocket leaves, pear and grated Parmesan cheese. Toss to coat. • Sprinkle with flaked almonds.
• Slice Nan's seared chicken. • Divide chicken, rainbow fries and almond, pear and Parmesan salad between plates. Spoon any resting juices over chicken. • Serve with mustard mayo. Enjoy!
2106
kJ
Energy (kJ)
22.7
g
Fat
5.6
g
of which saturates
29.9
g
Carbohydrate
25.9
g
of which sugars
13
g
Dietary Fibre
44.1
g
Protein
1029
mg
Sodium
