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
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 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.
• 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, 10-14 minutes. Transfer to a plate to rest. TIP: The spice blend may 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, 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!
2203
kJ
Energy (kJ)
33.4
g
Fat
16.2
g
of which saturates
17.8
g
Carbohydrate
13.3
g
of which sugars
7.7
g
Dietary Fibre
38.4
g
Protein
648
mg
Sodium
