Savoury Double Chicken Strips & Rainbow Veggies
with Wedges, Sweet Chilli & Sour Cream
- Milk
The kids (and the kids at heart) will love getting stuck into this colourful plate of goodies. Seasoned chicken strips pair up with crispy potato wedges and a vibrant array of steamed broccoli, pear and tomato. All complete with a dollop of sour cream and sweet chilli sauce of dipping.
Ingredients
2 packet
Potato
1
Broccoli
1
Carrot
1
Celery
640 g
Chicken Breast Strips
1 sachet
Savoury Seasoning
1 packet
Sweet Chilli Sauce
1 packet
Sour Cream
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help with sprinkling over the seasoning and tossing the wedges.
- Meanwhile, chop broccoli (including stalk!/see ingredients) into small florets.
- Thinly slice carrot and celery into sticks.
Little cooks: Help wash and toss the veggies!
- In a large bowl, combine chicken breast strips, savoury seasoning, a drizzle of olive oil and a pinch of salt.
Little cooks: Help with sprinkling over the seasoning and tossing the chicken.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken strips until browned and cooked through, turning occasionally, 6-8 minutes (Cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink inside.
- While chicken is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave broccoli on high until just tender, 2-4 minutes.
- Drain broccoli, then return to the bowl and cover to keep warm.
- Divide savoury chicken strips, wedges and rainbow veggies between plates.
- Serve with sweet chilli sauce and sour cream. Enjoy!
Little cooks: Add the finishing touch by drizzling over the sauce!
