with Almond, Pear & Parmesan Salad
In this bright and tasty dinner, succulent chicken thigh 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 thigh
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 the fries between two trays.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. Transfer to a plate to rest. TIP:The spice blend may char slightly in the pan, this adds to the flavour.
• While chicken is cooking, thinly slice pear (see ingredients). • In a large bowl, combine a drizzle of the vinegar and olive oil. Season, then add spinach & rocket mix, pear and shaved Parmesan cheese. Toss to coat. • Sprinkle with flaked almonds.
• Slice 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
2043
kJ
Energy (kJ)
25.4
g
Fat
6.3
g
of which saturates
23.9
g
Carbohydrate
20.3
g
of which sugars
40.7
g
Protein
973
mg
Sodium
