Golden Cheesy Tomato Chicken
with Baked Potatoes & Mayo
- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Keep your chicken tender and full of flavour by cooking them in a rich tomato sauce and covering the whole thing with Cheddar. With a melted, gooey top and a colourful salad on the side, this chicken dinner will win over the whole family!
Ingredients
2
potatoes
1 packet
Diced Chicken
1 packet
tomato paste
1
carrot
1
white turnip
1
avocado
1 bag
Mixed Salad Leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
½ sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place 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 potato.
• In a medium bowl, combine Aussie spice blend (see ingredients) and a drizzle of olive oil. Add diced chicken and turn to coat. Season with salt and pepper.
Little cooks: Kids can help by combining the spice blend and olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last 1-2 minutes of cook time, add tomato paste, the butter, brown sugar and a dash of water and cook, turning chicken to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to medium, then sprinkle shredded Cheddar cheese over the chicken. Cover with a lid (or foil) and cook until the cheese melts, 1-2 minutes. Remove from heat.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful, the pan is hot!
• Grate the carrot. Roughly chop white turnip. Slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine mixed salad leaves, carrot, turnip, avocado and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide golden cheesy tomato chicken, baked potatoes and mixed salad between plates. • Serve with mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich tomato and cheese combination, though some found the tomato paste flavour a bit strong.
- Ease of prep: Customers praised how quick and simple this meal was to prepare, with clear instructions even novice cooks could follow.
- Suggestions: Consider reducing the tomato paste for a milder sauce; try serving with pasta or rice to soak up extra sauce.
- Portions: Some felt the chicken portion was small; adding an extra potato or two helped stretch the meal further.
- Texture: The juicy, tender chicken contrasted nicely with the crispy potatoes and crunchy salad.
