with Creamy Parmesan Salad
It’s chicken from the chicken shop with fries dialed up to the nines. There’s mild Aussie spices cooked into the chicken to give it some zap and that golden fries is the perfect accompaniment. Now you can have chicken and fries in no time at all, straight from your kitchen. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Cucumber
1
Tomato
1
Mixed Salad Leaves
1 bag
Creamy Salad Dressing
1 packet
White wine vinegar
1 drizzle
Chicken Drumstick Fillet
1 packet
Aussie Spice Blend
1 sachet
Grated Parmesan Cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Kids can help toss the fries!
• Meanwhile, thinly slice cucumber into rounds. • Cut tomato into bite-sized chunks. • In a medium bowl, combine boneless chicken drumsticks, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes each side. • Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, tomato, grated Parmesan cheese, creamy salad dressing and a drizzle of white wine vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide spiced chicken, oven-baked fries and creamy Parmesan salad between plates. Enjoy!
1949
kJ
Energy (kJ)
15.9
g
Fat
5.3
g
of which saturates
37.6
g
Carbohydrate
14.9
g
of which sugars
5.9
g
Dietary Fibre
40.5
g
Protein
897
mg
Sodium
