with Almond, Pear & Parmesan Salad
In this cheerful dinner, succulent chicken thigh gets an extra boost of flavour from our Nan's special seasoning. We've swapped potato fries for veggie fries to keep the carbs down, without compromising on flavour. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and 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
Carrot
1
Zucchini
1
Beetroot
1
Chicken thigh
1 packet
Pear
0.5
Balsamic vinegar
1 drizzle
Mixed salad leaves
1 bag
Flaked almonds
1 packet
Mustard Mayo
1 packet
Nan's special seasoning
1 sachet
Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and beetroot into fries. Place on a lined oven tray.Drizzle with olive oil and season with salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• While fries are baking, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest. 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 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 shaved 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.
2304
kJ
Energy (kJ)
30.9
g
Fat
6.9
g
of which saturates
24.3
g
Carbohydrate
21.1
g
of which sugars
10.3
g
Dietary Fibre
41.5
g
Protein
825
mg
Sodium
