with Apple & Ciabatta Croutons
Our tried-and-true Aussie spice blend saves the day! A new winner of a chicken dinner, this one comes complete with a creamy, herby slaw with a touch of tartness from the apple, plus baked croutons for that crunch factor.
Allergens
Tags
Olive oil
Bake-At-Home Ciabatta
1
Chicken tenderloins
1 packet
Apple
1
Baby spinach leaves
1 bag
Dill & parsley mayonnaise
1 packet
Slaw mix
1 bag
Aussie spice blend
1 sachet
• Preheat oven to 240°C/200°C fan-forced. Cut or tear bake-at-home ciabatta into chunks. • Place chicken tenderloins on one side of a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Turn to coat. • Place ciabatta chunks on the other side of the oven tray. • Bake until chicken is cooked through and croutons are golden, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Lend a hand by tearing the ciabatta into chunks!
• Meanwhile, thinly slice apple. • Roughly chop baby spinach leaves.
• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add slaw mix, apple, spinach and slightly cooled croutons. • Season, then toss to coat. Little cooks: Take charge by tossing the slaw!
• Divide creamy slaw between plates. Top with Aussie chicken. • Pour over any juices from the oven tray to serve. Enjoy!
3011
kJ
Energy (kJ)
42.2
g
Fat
4.1
g
of which saturates
40.2
g
Carbohydrate
11.2
g
of which sugars
44
g
Protein
933
mg
Sodium
with Cherry Tomatoes & Ciabatta Croutons
