with Ranch Parmesan Salad
Sometimes it's best to stick with the basics by plating up a tried and true meal that never fails to deliver. Our go-to includes simple potato fries that crisp up to perfection in the oven, superbly spiced chicken with just the right amount of kick and a creamy Parmesan salad that completes this faultless combination. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato Fries
1 bag
Celery
1 bag
Tomato
1
Mixed salad leaves
1 bag
Chicken tenderloins
1 packet
Ranch dressing
1 packet
White wine vinegar
1 drizzle
Aussie spice blend
1 sachet
Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until golden and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop celery. • Cut tomato into chunks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken tenderloins, turning to coat. Little cooks: Join the fun by combining the chicken and the spice blend!
• Heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken until browned and cooked through, 3-4 minutes each side. • Meanwhile, in a large bowl, combine mixed salad leaves, celery, tomato, Parmesan cheese, ranch dressing and a drizzle of the white wine vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside. Little cooks: Take the lead by tossing the salad!
• Divide spiced chicken, potato fries and ranch Parmesan salad between plates to serve. Enjoy!
1775
kJ
Energy (kJ)
10.4
g
Fat
3.8
g
of which saturates
31.6
g
Carbohydrate
4.9
g
of which sugars
6.1
g
Dietary Fibre
47.4
g
Protein
801
mg
Sodium
