with Pear Salad & Tzatziki
You can't go wrong with herby chicken, or golden fries or creamy tzatziki... Know where we're going with this? That's right, this meal is a greatest hits of our favourite flavours, with juicy chicken tenders leading the way. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Lemon pepper seasoning
1
Pear
1
Carrot
0.5
Chicken tenderloins
1
Garlic & herb seasoning
1
White wine vinegar
1
Cos lettuce
1
Tzatziki
1
Parsley
1
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the lemon pepper seasoning and season with salt. Toss to coat, then bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
Thinly slice the pear into wedges. Grate the carrot (see ingredients).
In large bowl, combine the garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. Add the chicken tenderloins, tossing to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side. TIP: The spice blend will 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, combine a drizzle of olive oil and white wine vinegar in a large bowl. Season, then add the pear, carrot and cos lettuce leaves. Toss to coat.
Roughly chop the parsley. Divide the herbed chicken, lemon pepper fries and pear salad between plates. Garnish with the parsley. Serve with the tzatziki.
1930
kJ
Energy (kJ)
11
g
Fat
1.9
g
of which saturates
42.2
g
Carbohydrate
14.2
g
of which sugars
43.9
g
Protein
783
mg
Sodium
