Aussie-Spiced Chicken
with Cherry Tomato Salad & Cheesy Roast Potato Bites
With its mild, slightly sweet flavour and firm texture, chicken works a treat with our Aussie spice blend and tastes even better with Parmesan-y roast potatoes. Serve with a simple salad for added texture and to balance out the richness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
1 bag
chopped potato
1 packet
Parmesan cheese
()
1 punnet
snacking tomatoes
1 packet
chicken breast
1 sachet
Aussie spice blend
1 bag
Spinach, Rocket & Fennel Mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
mayonnaise
()
olive oil
20 g
butter
• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15-20 minutes. • Remove tray from oven. Sprinkle potato with Parmesan cheese. Roast until golden and crispy, a further 5 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, halve snacking tomatoes. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When potato has 10 minutes remaining, rub both sides of chicken with Aussie spice blend and a good pinch of pepper. • In a large frying pan, melt the butter over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a medium bowl, add balsamic vinaigrette, snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.
• Divide Aussie-spiced chicken, cheesy roast potatoes and tomato-rocket salad between plates. • Serve with mayonnaise. Enjoy!