with Pear Salad & Garlic Sauce
You can't go wrong with herby chicken, or golden fries or creamy garlic sauce ... know where we're going with this? That's right, this meal is a greatest hits of our favourite flavours, with juicy chicken tenders being Carb Smart and leading the way. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Lemon pepper seasoning
1 sachet
Pear
1
Carrot
0.5
Garlic & herb seasoning
1 sachet
Chicken thigh
1 packet
Vinegar
1 drizzle
Baby spinach leaves
1 bag
Parsley
1 bag
Garlic Sauce
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your tray is getting crowded, divide the fries between two trays!
• Meanwhile, thinly slice pear. • Grate carrot (see ingredients).
• In large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. • Add chicken thigh, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through (when it's no longer pink inside), 10-14 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine a drizzle of olive oil and vinegar in a second large bowl. • Season, then add pear, carrot, and baby spinach leaves. Toss to coat.
• Roughly chop parsley. • Divide herbed chicken, lemon pepper fries and pear salad between plates. • Garnish with parsley. Serve with garlic sauce. Enjoy!
1922
kJ
Energy (kJ)
16.7
g
Fat
3.6
g
of which saturates
36.5
g
Carbohydrate
14.4
g
of which sugars
8.2
g
Dietary Fibre
37.6
g
Protein
784
mg
Sodium
