Spiced Chicken & Rainbow Veggie Fries
with Parmesan-Pear Salad & Hollandaise- Almond
- Milk
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Enjoy this bright and tasty dinner that gets a boost of flavour with our Nan's special seasoning! Serve up a side of rainbow veggie fries and crunchy pear salad for a nutritious and perfectly satisfying meal. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
parsnip
1
beetroot
1 packet
flaked almonds
(Contains: Almond; )
1 packet
chicken breast strips
½
pear
1 sachet
Nan's Special Seasoning
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, parsnip and beetroot into fries. • Place veggie fries on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Help toss the veggie fries!
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken breast strips and toss to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice pear (see ingredients). In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, pear and grated Parmesan cheese. Toss to coat.
Little cooks: Take the lead by combining the ingredients for the salad!
• Slice spiced chicken. • Divide chicken, rainbow veggie fries and Parmesan-pear salad between plates. • Spoon any resting juices over chicken. • Sprinkle over toasted almonds and serve with Hollandaise. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the toasted almonds!
