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 with golden Parmesan fries and a garden salad as the perfect accompaniments. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
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.
• Bake until tender, 20-25 minutes.
• In the last 5 minutes of cook time, sprinkle grated Parmesan cheese over fries and bake until melted.
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, Parmesan fries and garden salad between plates to serve. Enjoy!
1540
kJ
Energy (kJ)
369
kcal
Calories
123
g
Fat
5.5
g
of which saturates
15.2
g
Carbohydrate
4.4
g
of which sugars
3.6
g
Dietary Fibre
40.9
g
Protein
0
mg
Cholesterol
589
mg
Sodium
