with Almond, Pear & Parmesan Salad
In this bright and tasty dinner, succulent chicken breast gets an extra boost of flavour from our Nan's special seasoning. Serve with veggie fries instead of potato fries to keep the carbs down, and add the finishing touches with a slightly sweet and peppery salad, plus a dollop of mandatory mustard mayo for dipping. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
2
Zucchini
1
Chicken breast
1 packet
Pear
0.5
Balsamic vinegar
1 drizzle
Spinach & rocket mix
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 and zucchini into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between the fries two trays.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken breast and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until cooked through, 3-6 minutes each side. Transfer to a plate.
• While the chicken is cooking, thinly slice pear (see ingredients). • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add salad leaves, pear and shaved Parmesan cheese. Toss to coat. • Sprinkle with flaked almonds.
• Slice the seared chicken. • Divide chicken, rainbow fries and the almond, pear and Parmesan salad between plates. Spoon any resting juices over chicken. • Serve with mustard mayo. Enjoy!
1987
kJ
Energy (kJ)
22.8
g
Fat
5.5
g
of which saturates
23.9
g
Carbohydrate
20.3
g
of which sugars
43
g
Protein
963
mg
Sodium
