HelloHero: Peppercorn Chicken
with Veggie Fries & Cucumber Salad
- Sulphites
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites, Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens)
320 g
Chicken Breast
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
2
Carrot
1
Beetroot
Nutrition
Cooking Steps
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken all over with salt and pepper, then place, in a large frying pan. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a small bowl, combine cracked black pepper and a drizzle of olive oil.
• Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves and balsamic & olive oil dressing. Toss to coat. Season to taste.
• Slice peppercorn chicken. • Divide chicken, spiced veggie fries and cucumber salad between plates. • Pour any resting juices over chicken. Serve with a dollop of mayonnaise. Enjoy!
