Herbed Chicken & Lemon Pepper Fries
with Pear Salad & Garlic Sauce
You can't go wrong with herby chicken, or golden fries or creamy garlic sauce ... know where we're going with this? That's right, this meal is a greatest hits of our favourite flavours, with juicy chicken tenders being Carb Smart and leading the way.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 sachet
lemon pepper seasoning
1
pear
½
carrot
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
1 bag
baby spinach leaves
1 bag
parsley
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the fries between two trays!
• Meanwhile, thinly slice pear. • Grate carrot (see ingredients).
• In large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. • Add chicken thigh, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through (when it's no longer pink inside), 10-14 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine a drizzle of olive oil and vinegar in a second large bowl. • Season, then add pear, carrot, and baby spinach leaves. Toss to coat.
• Roughly chop parsley. • Divide herbed chicken, lemon pepper fries and pear salad between plates. • Garnish with parsley. Serve with garlic sauce. Enjoy!