NZ Easy Cheesy Spiced Chicken & Potato Wedges
with Creamy Corn Slaw
- Eggs
- Soy
- Milk
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Breast Strips
1 tin
Sweetcorn
2 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Celery
1 packet
Slaw Mix
1 sachet
Classic Roast Seasoning
1
Carrot
2
Parsnip
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into bite-size chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, slice celery. Drain sweetcorn. • In a large bowl, add celery, sweetcorn, slaw mix, dill & parsley mayo and a drizzle of vinegar. Set aside.
• In a second medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast strips and toss to coat. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Reduce heat to low, then sprinkle shredded Cheddar cheese over chicken. Cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Toss slaw to combine. Season to taste. • Divide cheesy spiced chicken, slaw and veggie chunks between plates. Enjoy!
