Are your kiddies ever leaving their veggies behind, claiming they’ve “had enough”?  

Don’t stress it! Chuck ‘em in the fridge (the veggies – not the children!) and save them for tomorrow’s lunch.  In this week’s recipe blog, we’re giving you a quick and easy way to transform those lazy leftovers into a lunch-time bite that’ll leave the kiddies happy and oh-so healthy – with a little help from Fensham’s breast fillets

You’ll need:

Last night’s veggie leftovers

If those have already been munched – here’s our back-up plan for you: use the following which are all freshly and organically available from neighbourhoodfarm_sa

  • Shredded frilly lettuce
  • A few finely sliced radishes
  • 1 carefully sliced spring onion
  • 1 avocado
  • 1 tomato

1 pack of Fensham’s chickenbreast fillets (2 fillets per pack)

3 Tbsp hummus

3 Tbsp tzatziki

2 naan breads

Splash of extra virgin olive oil

Hint of chicken spice

Pinch of salt and pepper

How to:

Let’s start with our good ‘ol fashioned veggies.  Take last night’s veggies and throw them into a bowl.  That’s pretty much it.  However, if there are no leftovers to use, pop into neighbourhoodfarm_sa, grab the following and easily prepare the veggie bowl by doing the following.

Shred some frilly lettuce into a large bowl.  Finely slice the radishes and spring onion and throw those in too.  Dice the tomato into small chunks and slice up the avocado before adding these to what is now a veggie party.  Mix accordingly.

Rip open your pasture-raised Fensham’s chicken breasts (carefully please, let’s not drop them on the floor).  Cut the two Fensham’s chicken breasts into small tenders before seasoning with a hint of salt and pepper.  Drizzle a splash of extra virgin olive oil into a non-stick pan.  Preheat the pan to medium, leaving the oil for a few moments to get shimmery (not smokey).  Add the sliced Fensham’s chicken tenders to the pan, being sure to give each slice plenty of room.  Cook the tenders for around 3-4 minutes each side.  If you have an instant read thermometer, 165-170C is your magic number.  Remove from the pan.

Allow the chicken to cool for a few moments (we all know kiddies don’t like hot tongues) while you prepare the naans.  Whip a generous amount of hummus and tzatziki over the naan and evenly spread your veggie mix-mash over the breads.  Lastly, add your golden glazed Fensham’s chicken tenders on top of the greens and lightly season with a touch of salt and pepper before calling the kiddies in for lunch.  Guaranteed to be devoured in no more time than it took you to read this recipe blog 😉

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