with Roast Potato Chunks
Sweet chilli sauce can be found on so many things, but we’re sure it will be a real standout with this tender chicken. Enjoy the pops of flavour and the roasted pumpkin and potato with this winning dinner. *This recipe is under 650kcal per serving.* *Unfortunately, this week's celery was in short supply, so we've replaced it with pear. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Potatoes
2
Chicken breast
1 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Soy sauce
1 tsp
Pear
1
Slaw Mix
1 bag
Mayonnaise
1 packet
Sesame oil
1 tsp
Parsley
1 bag
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken and toss to coat. • When the potato has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 3-5 minutes each side. • Remove pan from heat, then add sweet chilli sauce and the soy sauce, turning chicken to coat.
• Meanwhile, thinly slice pear. • In a second medium bowl, combine slaw mix, pear, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste. Little cooks: Help toss the slaw.
• Slice the chicken. • Divide sweet soy-glazed chicken, pear slaw and roast potato chunks between plates. • Tear over parsley leaves to serve. Enjoy!
2143
kJ
Energy (kJ)
20.1
g
Fat
3.5
g
of which saturates
50.4
g
Carbohydrate
24.4
g
of which sugars
39.3
g
Protein
1246
mg
Sodium
