with Garden Salad
It’s chicken from the chicken shop with fries dialed up to the nines. Our herby pre-marinated chicken takes the fuss out of dinner time, only getting better with golden fries and a garden salad as the perfect accompaniments. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Utensils
Tags
Mixed Salad Leaves
1 packet
Tomato
1
Cucumber
1
Potato
2 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.
• 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.
• Add herby marinated chicken thigh and cook, turning occasionally, until
browned and cooked through, 14-16 minutes.
• Meanwhile, in a large bowl, combine mixed salad leaves, cucumber,
tomato 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: Lend a hand in tossing the salad!
• Divide pre-marinated chicken, oven-baked fries and garden salad between
plates to serve. Enjoy!
318
kcal
Calories
1330
kJ
Energy (kJ)
120
g
Fat
3.2
g
of which saturates
15
g
Carbohydrate
4.2
g
of which sugars
3.5
g
Dietary Fibre
36.8
g
Protein
0
mg
Cholesterol
482
mg
Sodium
