Pre-Marinated Chicken, Bacon & Potato Fries
with Parmesan Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
100 g
Diced Bacon
1
Cucumber
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
320 g
Herby Marinated Chicken Thigh
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Kids can help toss the fries!
• Meanwhile, thinly slice cucumber into rounds. • Cut tomato into bite-sized chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook bacon breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, tomato, grated Parmesan cheese, and a drizzle of white wine vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide spiced chicken, oven-baked fries and Parmesan salad between plates. • Sprinkle bacon over the salad. Enjoy!
ELEVATE ME: If you added extra ingredients to this recipe, roughly chop almonds. Drizzle creamy maple dressing over salad and add almonds. Serve fries with garlic aioli.
