with Slaw & Mayonnaise
Dipping these potato and parsnip fries in a creamy mayo is just the thing to make this dish sing. Complimenting the spiced chicken with notes of sweet honey and a fresh slaw, tonight’s dinner is sure to win over many stomachs. *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand 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
Tags
Olive oil
Potato
1
Chicken breast
1 packet
Honey
1 tsp
Slaw Mix
1 bag
White wine vinegar
1 drizzle
Mayonnaise
1 packet
Carrot
1
Aussie Spice Blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into fries. • Place veggie fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• When the fries have 15 minutes remaining, combine chicken breast, Aussie spice blend and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray, drizzle over the honey and roast until cooked through, 10-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• In a second medium bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice spiced chicken. • Divide chicken, veggie fries and slaw between plates. • Serve with mayonnaise. Enjoy!
1890
kJ
Energy (kJ)
18.9
g
Fat
3.3
g
of which saturates
31.7
g
Carbohydrate
17.5
g
of which sugars
9.1
g
Dietary Fibre
42.1
g
Protein
877
mg
Sodium
