Double Easy Garlic & Herb Chicken
with Lemony Roast Veggies & Radish SlawIngredients
1 sachet
Garlic & Herb Seasoning
1 tin
Sweetcorn
640 g
Chicken Breast
1 packet
Slaw Mix
1 packet
Parsley
1 packet
Potato
2
Parsnip
1
Lemon
1
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and parsnip into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the veggies.
• While veggies are baking, drain sweetcorn. Thinly slice radish. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
Custom Recipe: If you've doubled your chicken breast, spread over two oven trays if your trays are getting crowded.
• In a large bowl, combine slaw mix, radish, corn, mayonnaise and a drizzle of olive oil. Season to taste. • To the tray of veggies, add a squeeze of lemon juice and toss to coat. • Divide chicken, radish slaw and lemony roast veggies between plates. • Tear over parsley and serve with any remaining lemon wedges. Enjoy!
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the veggies!
