In this bright and tasty (and carb conscious!) dinner, succulent chicken thigh gets an extra boost of flavour from our Nan's special seasoning. Serve with veggie fries and a slightly sweet and peppery salad, plus a dollop of mandatory mustard mayo for dipping.
This recipe is under 650kcal per serving and under 30g 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.
2
carrot
1
zucchini
1 punnet
Snacking Tomatoes
1 sachet
Nan's special seasoning
2 packet
chicken thigh
1 packet
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
mayonnaise
(Contains Egg;)
olive oil
drizzle
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between the fries two trays.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. Cook chicken in batches for best result. Transfer to a plate to rest.
TIP: The spice blend may char slightly in the pan, this adds to the flavour
• While the chicken is cooking, halve snacking tomatoes. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, tomato and Parmesan cheese. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Slice the seared chicken. • Divide chicken, rainbow fries and pear and Parmesan salad between plates. Spoon any resting juices over chicken to serve. Enjoy!