Golden Cheesy Tomato Chicken with Baked Potatoes & Mayo
Keep your chicken tender and full of flavour by cooking them in a rich tomato sauce and covering the whole thing with Cheddar. With a melted, gooey top and a colourful salad on the side, this chicken dinner will win over the whole family!
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 2 potatoes
- 1 packet diced chicken
- 1 packet tomato paste
- 20 gr butter
- 1 tsp brown sugar
- 1 carrot
- 1 white turnip
- 1 avocado
- 1 bag mixed salad leaves
- 1 white wine vinegar
- 1 packet mayonnaise
- 0.5 sachets aussie spice blend
- 1 packet shredded cheddar cheese
- olive oil
- 4 potatoes
- 1 packet diced chicken
- 2 packets tomato paste
- 40 gr butter
- 2 tsp brown sugar
- 2 carrots
- 2 white turnips
- 1 avocado
- 1 bag mixed salad leaves
- 1 white wine vinegar
- 1 packet mayonnaise
- 1 sachet aussie spice blend
- 1 packet shredded cheddar cheese
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil,
season with salt and toss to coat. Spread out
evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the potato. - • In a medium bowl, combine Aussie spice blend
(see ingredients) and a drizzle of olive oil. Add
diced chicken and turn to coat. Season with salt
and pepper.
Little cooks: Kids can help by combining the spice
blend and olive oil. - • In a large frying pan, heat a drizzle of olive oil
over high heat. When oil is hot, cook chicken,
tossing occasionally, until browned and cooked
through, 5-6 minutes.
• In the last 1-2 minutes of cook time, add tomato
paste, the butter, brown sugar and a dash of
water and cook, turning chicken to coat.
TIP: The spice blend will char slightly in the pan, this
adds to the flavour!
TIP: Chicken is cooked through when it's no longer
pink inside. - • Reduce heat to medium, then sprinkle shredded
Cheddar cheese over the chicken. Cover with a
lid (or foil) and cook until the cheese melts,
1-2 minutes. Remove from heat.
Little cooks: Add the finishing touch by sprinkling
the cheese on top. Careful, the pan is hot! - • Grate the carrot. Roughly chop white turnip.
Slice avocado in half, scoop out flesh and
roughly chop.
• In a large bowl, combine mixed salad leaves,
carrot, turnip, avocado and a drizzle of white
wine vinegar and olive oil. Season to taste. - • Divide golden cheesy tomato chicken, baked
potatoes and mixed salad between plates.
• Serve with mayonnaise. Enjoy!