We're giving chicken a flavour upgrade with our trusty Aussie seasoning and a dollop of mustard mayo. Served on a bed of warm roast veggies tossed with baby spinach and pan-seared bacon, this is one delish dinner.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
sweet potato
1
beetroot
1
carrot
1 packet
chicken thigh
1 packet
diced bacon
(May be present: Soy. )
1 bag
baby spinach leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 sachet
Aussie spice blend
olive oil
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Cut carrot into thick rounds. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. • Season, then add chicken thigh, turning to coat.
Little cooks: Help combine the ingredients for the marinade, and turn the chicken in it to coat. Make sure to wash your hands well afterwards!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. • After 15 minutes, remove one of the veggie trays from the oven, then transfer the browned chicken to the tray. • Return tray to the oven to bake until veggies are tender and chicken is cooked through (when no longer pink inside), 8-12 minutes.
• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Combine roasted veggies on one of the oven trays. • Top with bacon and baby spinach leaves, gently toss to combine. Season to taste.
• Slice Aussie chicken. • Divide bacon roast veggies between plates. Top with chicken. • Serve with a dollop of mustard mayo. Enjoy!
Little cooks: Add the finishing touch by dolloping the mayo on top!