Cheesy Spiced Chicken & Potato Wedges
with Garden Salad & Dill-Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
2 packet
Potato
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the wedges are roasting, roughly chop tomato. Thinly slice cucumber. • In a medium bowl, add tomato, cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-4 minutes each side. • Reduce heat to low, then sprinkle shredded Cheddar cheese over chicken. Cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Toss salad to combine. Season to taste. • Divide cheesy spiced chicken, garden salad and wedges between plates. • Dollop over dill & parsley mayonnaise to serve. Enjoy!
