Kid Approved: Chicken and Poutine Potatoes

Nutrition per serve

Ingredients

• 300g chat potatoes
• 300g chicken breast fillet
• 10g Aussie barbecue seasoning
• 25g parmesan
• 150g peas
• 15g rich gravy powder
• 23ml olive oil

Method

1. Step 1 — Start potatoes
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into wedges and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden.
2. Step 2 — Marinate chicken
   While the potatoes are roasting, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine the barbecue seasoning and 2 tsp olive oil in a large bowl. Add the chicken and turn to coat.
3. Step 3 — Cook chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until browned and cooked through. Remove from the pan and cover to keep warm. Wipe the pan clean and reserve.
4. Step 4 — Finish potatoes
   Bring a small saucepan of water to the boil for the peas. Crumble the parmesan over the potato and roast for a further 5 mins or until the potato is tender and the cheese is melted. Add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain.
5. Step 5 — Make gravy and serve up
   Meanwhile, put the gravy powder and 160ml (⅔ cup) water in the reserved pan over medium-high heat. Cook, stirring, for 2 mins or until the gravy boils and thickens. Slice the chicken. Divide the chicken, poutine potatoes and peas among plates. Drizzle with the gravy and enjoy!
6. Step 6 — Did you know?
   Poutine is a traditional Canadian dish of French fries loaded with cheese curds (young cheddar) and smothered with gravy. For our take on this classic dish, we've used potato wedges and parmesan, then topped it off with a generous drizzle of rich gravy.

Allergens

Sulfit, Milch, Sojabohnen