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
640 g
• 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. • Cut tomato into bite-sized chunks.
• 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 (Cook in batches if your pan is getting crowded). • Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, tomato, grated Parmesan cheese, creamy salad dressing and a drizzle of white wine vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide spiced chicken, oven-baked fries and creamy Parmesan salad between plates. Enjoy!
2230
kJ
Energy (kJ)
532
kcal
Calories
233
g
Fat
7.4
g
of which saturates
17.7
g
Carbohydrate
4.5
g
of which sugars
3.5
g
Dietary Fibre
74.4
g
Protein
0
mg
Cholesterol
1050
mg
Sodium
