Aussie Chicken & Bacon Roast Veggies
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Aussie Chicken & Bacon Roast Veggies

Aussie Chicken & Bacon Roast Veggies

with Mustard Mayo

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.

Tags:
Calorie Smart
•Over 30g protein
•Kid Friendly
Allergens:
Egg

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2531 kJ
Fat25.9 g
of which saturates6 g
Carbohydrate47.6 g
of which sugars27.8 g
Protein44.8 g
Sodium1328 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• Combine roasted veggies on one of the oven trays. • Top with bacon and baby spinach leaves, gently toss to combine. Season to taste.

6
6

• 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!