Easy Spiced Chicken & Baked Veggie Fries
with Slaw & Truffle Mayonnaise- Eggs
- Gluten(Wheat)
- Gluten
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
- May contain traces of allergens
Dipping these potato and turnip fries in a creamy mayo is just the thing to make this dish sing. Complementing the spiced chicken with a fresh slaw, tonight’s dinner is sure to win over many stomachs. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
potato
1
white turnip
1 packet
chicken thigh
1 sachet
Aussie Spice Blend
1 tsp
quinoa
(May be present: Gluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
1 packet
Slaw Mix
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs, Gluten(Wheat); )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and turnip into fries. • Place veggie fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• When the fries have 15 minutes remaining, combine chicken thigh, Aussie spice blend and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray, drizzle over the honey and roast until cooked through, 10-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a second medium bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice spiced chicken. • Divide chicken, baked veggie fries and slaw between plates. • Serve with Italian truffle mayonnaise. Enjoy!
