Quick Spiced Chicken Strips
with Garlicky Smashed Potatoes & Creamy Spinach Slaw- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Nan's Special Seasoning
320 g
Chicken Breast
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Parsley
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, slice chicken breast into strips. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken strips and toss to combine. Set aside. • Finely chop parsley (see ingredients) and garlic. • In a small microwave-safe bowl, place butter and garlic, then microwave in 10 second bursts until melted.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. Remove pan from the heat. • When the potato is done, add garlic butter, chicken-style stock powder and parsley and toss to coat. Lightly crush potato with a fork.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Roughly chop cucumber. • In a second medium bowl, combine shredded cabbage mix, cucumber, baby spinach leaves, mayonnaise and a drizzle of olive oil. Season to taste. • Divide spiced chicken strips and garlicky smashed potatoes between plates. • Serve with creamy spinach slaw. Enjoy!
