Kiwi Chicken & Roast Kumara Dijon Salad
with Avocado & Parmesan
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
Kumara
Garlic
1
Kiwi Spice Blend
1
Chicken Thigh
1
Lemon
1
Sweetcorn
1
Avocado
1
Dijon Mustard
1
Mixed Salad Leaves
1
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1
salt
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• While the potato is roasting, finely chop garlic. • In a medium bowl, combine garlic, Kiwi spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken thigh and toss to coat.
• Drain the corn. Roughly chop the avocado. Slice lemon into wedges. • In a large bowl, combine a squeeze of lemon juice, dijon mustard (see ingredients) and a drizzle of olive oil. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to the bowl with the mustard dressing. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Meanwhile, add the roasted potato and mixed salad leaves to the charred corn and mustard dressing. Toss to combine.
• Slice Kiwi chicken. • Divide roast kumara dijon salad between bowls and top with chicken. • Sprinkle over Parmesan cheese. Enjoy!
