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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!

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Kid Friendly Over 30g Protein Bestseller
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

  1. • 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.
  2. • 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.
  3. • 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.
  4. • 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!
  5. • 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.
  6. • Divide golden cheesy tomato chicken, baked
    potatoes and mixed salad between plates.
    • Serve with mayonnaise. Enjoy!