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
Chicken tenderloins
1 packet
Aussie spice blend
1 sachet
Mixed salad leaves
1 bag
Parmesan cheese
1 packet
Ranch dressing
1 packet
White wine vinegar
drizzle
• Preheat oven to 240°C/220°C fan-forced. • Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.
• Meanwhile, finely chop celery. • Cut tomato into bite-sized chunks. • In a medium bowl, combine chicken tenderloins, Aussie spice blend and a drizzle of olive oil. 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, shaved 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. Enjoy!
1773
kJ
Energy (kJ)
10.4
g
Fat
3.8
g
of which saturates
31.6
g
Carbohydrate
4.9
g
of which sugars
47.4
g
Protein
802
mg
Sodium
