NZ Cheesy Pizza Topped Chicken
with Potato Wedges & Creamy Slaw
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
Red Onion
1 sachet
Italian Herbs
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1 packet
Plant-Based Aioli
1
Celery
1 packet
Slaw Mix
1 packet
Tomato Paste
3
Potato
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then 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: Help toss the wedges.
• Meanwhile, finely chop garlic and onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 3-4 minutes. • Add garlic and tomato paste and cook until fragrant, 30 seconds. • Reduce heat to medium, then add Italian herbs, the brown sugar, butter and the water and cook until slightly thickened, 3-4 minutes. Season to taste. Transfer to a medium bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast until golden, 2 minutes each side. Season with salt. • Transfer chicken to a second lined oven tray. Spoon over tomato sauce and bake until cooked through, 8-12 minutes. • In the last 2-3 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and allow to melt.
TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Add the finishing touch by sprinkling the cheese on top.
In a medium bowl, add slaw mix, corn, celery and the plant-based aioli.
• To serve, divide cheesy tomato-topped chicken, potato wedges and creamy slaw between plates. Enjoy!
