American Spiced Chicken
with Roast Veggie & Baby Spinach Toss
Sweet and mild All-American spices add a ton of flavour to these chicken steaks. Combined with a colourful roast veggie toss, and a delicate smokey aioli on the side, this combo will be happily devoured by all.
Always refer to the product label for the most accurate ingredient and allergen information.
2
sweet potato
1
capsicum
1
carrot
1 packet
chicken breast
½ sachet
All-American Spice Blend
(May be present Gluten)1 cob
corn
1 bag
baby spinach leaves
1 packet
smokey aioli
(ContainsEggMay be present Tree Nuts)Not included in your delivery
olive oil
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into small chunks. Cut the capsicum into bite-sized chunks. Thinly slice the carrot into rounds. Divide the veggies between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat then spread out in a single layer and roast until tender, 25-30 minutes.
Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken, spice blend (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.
Slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn. Cook until lightly charred, 4-5 minutes. Transfer to a large bowl.
Return the frying pan to a medium-high heat. Cook the chicken steaks, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate, cover and set aside to rest. TIP: The spice blend may char in the pan, this adds to the flavour!
Transfer the roasted veggies to the large bowl with the corn. Add the baby spinach leaves and 1/4 of the smokey aioli and toss to coat. Season to taste.
Slice the spiced chicken steaks. Divide the chicken and roast veggie and spinach toss between plates and serve with the remaining smokey aioli.