Herby Chicken Steak & Homemade Salsa Verde
with Fries & Carrot Ribbon Salad
- Eggs
Savour the irresistible aroma of tender, juicy chicken, marinated in garlic and herb flavours and slathered in punchy salsa verde. A carrot ribbon salad served alongside adds the perfect amount of crunchy texture and brightness!
Ingredients
1 sachet
Coriander
320 g
Chicken Thigh
1 sachet
Garlic & Herb Seasoning
1 sachet
Chilli Flakes
1 packet
Mixed Salad Leaves
1
Carrot
3
Potato
1
Radish
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries. 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.
• Meanwhile, thinly slice radish.
• Using a vegetable peeler, peel carrot into ribbons. Finely chop coriander.
• In a medium bowl, combine chicken thigh, garlic & herb seasoning and a drizzle of olive oil. Set aside.
• In a small bowl, combine coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people) and a pinch of chilli flakes (if using). Season and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine tomato, carrot, mixed salad leaves and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice chicken steak.
• Divide herby chicken, potato fries and carrot ribbon salad between plates.
• Top chicken with homemade salsa verde and serve with mayonnaise. Enjoy!
