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American Spiced Chicken

American Spiced Chicken

with Roast Veggie & Baby Spinach Toss

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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.

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Egg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2591 kJ
Fat27.8 g
of which saturates4.3 g
Carbohydrate48.7 g
of which sugars27.2 g
Protein39.5 g
Sodium429 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

Slice the spiced chicken steaks. Divide the chicken and roast veggie and spinach toss between plates and serve with the remaining smokey aioli.