Chicken Loaded Fries

Chicken Loaded Fries

5 Minute Granola with Yoghurt & Almond Butter

Dietary Preferences:

Dietary Preferences:

Nut Free, Gluten Free, Pregnancy

Nut Free, Gluten Free, Pregnancy








  • 4 med Potatoes

  • 3 tbsp Rice bran oil

  • 500g Chicken mince

  • 1 can Black beans

  • 1 can Tomatoes chopped in puree

  • 1 clove Garlic

  • 1 med Brown onion

  • 1 tsp Ground paprika

  • 2 tsp Ground cumin

  • 1 & 3/4 tsp Dried oregano

  • 1/4 tsp Ground coriander

  • 30g Tomato paste

  • 100g Cherry tomatoes

  • 5g Fresh chilli

  • 1 handful Fresh coriander

  • 3/4 Tbsp Lemon juice

  • 1 sml Avocado

  • 1/2 med Red onion

  • 50g Sour cream (lite)

  • 3/4 cup Edam cheese


For the fries:

Preheat the oven to 200ºC.

  • Slice the potato into fries.

  • Place the fries into a saucepan, and cover with cold water. Bring the water to a boil. Continue to boil until a knife is inserted easily.

  • Place 2/3 of the oil, salt and pepper into a baking tray. Coat the fries in the seasoned oil.

  • Bake for 20 minutes or until golden and crisp, turn over half way.

For the mince:

Finely dice the garlic and onion.

  • Bring a medium frying pan to medium heat. Pour in the oil.

  • Sautee the garlic and onion.

  • Add the spices, plant mince and cook until fragrant.

  • Pour in the canned tomatoes, tomato paste and a dash of water.

  • Bring to a simmer for 5-10 minutes or until the mix has reduced slightly.

  • Meanwhile, prepare the salsa. Slice the cherry tomatoes in half, and finely dice the red onion. Combine the cherry tomatoes in a bowl with the fresh chilli, 1/2 the coriander, 1/2 the lemon juice and 1/2 the red onion. Season with salt and pepper.

  • To prepare the guacamole, mash up the avocado. Combine with the remaining coriander, lemon juice and red onion. Season with salt and pepper.

  • To assemble, place the bean mixture on top of the fries, and top with grated cheese, salsa, guacamole and sour cream.

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