with Tomato & Parmesan Salad
Have chicken and fries on the table in no time, thanks to this herby pre-marinated chicken that takes out all the prep work. With golden fries and a Parmesan salad as the perfect accompaniments, this is fuss-free fare at its best. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Tomato
1
Cucumber
1
Potato
2 packet
Grated Parmesan Cheese
1 packet
Herby Marinated Chicken Thigh
320 g
Olive oil
1 drizzle
White wine vinegar
1 drizzle
• 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.
• Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the fries!
• Meanwhile, thinly slice cucumber into rounds.
• Roughly chop tomato.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When hot, cook herby marinated chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, tomato, grated Parmesan cheese and a drizzle of white wine vinegar and
olive oil. Season to taste with salt and pepper.
TIP: Chicken is cooked through when it’s no longer pink inside.
Little cooks: Take the lead and help toss the salad!
• Divide pre-marinated chicken chicken, golden fries and tomato-Parmesan
salad between plates to serve. Enjoy!
1540
kJ
Energy (kJ)
367
kcal
Calories
123
g
Fat
5.5
g
of which saturates
15
g
Carbohydrate
4.2
g
of which sugars
3.5
g
Dietary Fibre
40.9
g
Protein
0
mg
Cholesterol
589
mg
Sodium
