• 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 (see ingredients) into rounds. 
• Roughly chop tomato. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• When oil is 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 chicken, golden fries and tomato and Parmesan salad between plates to serve. Enjoy! 

ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop 
almonds. Drizzle creamy maple dressing over salad and add almonds. Serve fries with garlic aioli.