Back to Normal with McCain

January is always a month that seems the most difficult. It’s cold and dreary and it’s just after Christmas. I always feel that the Christmas season is over far too soon.

I was recently asked if I wanted to take part in a Back to Normal Campaign with McCain and Mumsnet and I jumped at the opportunity as we do love the McCain fries and I’m constantly on the look out for quick fixes for dinner. That are healthy and delicious too and do not involve buying takeaway. 🙂

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I decided to try out the Sweet Chilli Chicken from a recipe by Holly Bell and here it is if you would like to try it out yourself –

Garlic, lemon & sweet chilli chicken with McCain sweet potato fries
Serves 4 adults or 2 adults and 2 – 4 children depending on age
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Ingredients:
4 skinless chicken breasts (defrosted if frozen)
4 cloves garlic, peeled and crushed
1 lemon
100mls sweet chilli sauce
1 tbsp olive oil
1 tsp freshly ground black pepper
500g McCain Sweet Potato Fries
625g freshly frozen mini corn cobs
Method
Preheat the oven to 220°C/fan 210°C/gas mark 7.
Lay the chicken breasts on a large piece of greaseproof paper, fold it over to cover them and then bash with a rolling pin until about 1cm thin. Discard the paper and place the chicken breasts into a freezer bag then wash your hands
. Add the crushed garlic, zest and juice of the lemon, sweet chilli sauce, oil and black pepper. Close the bag, give it a
bit of a jig and a ‘squish’to distribute the marinade evenly and place in the fridge for 10 minutes whilst the oven preheats.
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Spread the McCain Sweet Potato Fries evenly in a single layer onto a baking tray and pop onto the top shelf of the oven. Bake for 17 –20 minutes, turning twice until crisp and light golden.
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Place a fresh piece of baking paper onto a baking tray; place the marinated breasts onto the tray with a little space between each one. Discard any leftover dressing left in the bag. Once the fries have been baking for about 5 minutes place the tray of chicken onto the middle shelf of the oven. Bake for 10-15 minutes until cooked through.
In the meantime cook the corn by either microwaving for 5 minutes (800W) on full power in a large dish covered with clingfilm and pierced several times or boiling for 12 minutes on the hob. Whichever method you prefer, drain before serving.
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Assemble the chicken, fries and corn on to plates and tuck in! If there’s any chicken left over it’s fantastic in pitta breads with salad for lunch the next day. Just cover with clingfilm and store in the fridge.

I found this so easy to do and it went down a treat with the kids. They liked the crispy sweet potato fries from McCain. We had previously always tried the potato fries but I think this is going to be a preference now.

I liked how convenient it was as the children could still enjoy a good meal while I went through minimum trouble. Nothing to peel and chop and cut. 🙂

It was ready in about 20 minutes from start to end and that’s the kind of time that I like. It leaves me free to look at homework with the children too.

My top tip – I always have frozen McCain fries at home as I find them so easy to use for any meal as a side. They are also perfect for adding bulk to a meal when you have unexpected guests. And they taste so good too.
Here’s a video to show how easy it is –

 

 “I am a member of the Mumsnet Bloggers Network Research Panel, a group of parent bloggers who have volunteered to review products, services, events and brands for Mumsnet. I have not paid for the product or to attend an event. I have editorial control and retain full editorial integrity. [I have received a voucher as a token of thanks for this post]”.

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