Cheesy Baked Chicken, Bacon & Crushed Lemon Potatoes
with Cucumber & Radish Salad
- Milk
We’ve put all the much-loved flavour combos into this delectable dinner – from the cheesy-crusted chicken breast to the lemony crushed potatoes – it’s got everything we’re all craving!
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
1
Cucumber
1 packet
Parmesan Cheese
(Contains: Milk)
1
Lemon
2 packet
Potato
1
Radish
1 packet
Spinach & Rocket Mix
100 g
Diced Bacon
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Bring a medium saucepan of lightly salted water to the boil.
• Cut potato into large chunks. Slice lemon into wedges.
• Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.
• Add a squeeze of lemon juice and a pinch of salt to potato, then stir to combine.
Little cooks: Take the lead and help crush the potatoes!
• While the potatoes are cooking, roughly chop radish and cucumber.
• Cut deep slices into chicken breast in a 1cm criss-cross pattern, taking care to not slice all the way through.
• In a medium bowl, combine chicken, garlic & herb seasoning, a good drizzle of olive oil and season with pepper.
• Place chicken on a lined oven tray, then top chicken with diced bacon and grated Parmesan cheese.
• Bake chicken until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a large bowl, combine radish, cucumber, spinach & rocket mix, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide cheesy baked chicken, bacon, crushed lemon potatoes and cucumber and radish salad between plates.
• Serve with any remaining lemon wedges. Enjoy!
Little cooks: Kids can help toss the salad!
