Aussie Chicken & Roast Veggie-Kale Bowl
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Aussie Chicken & Roast Veggie-Kale Bowl

with Parmesan Crisp & Herby Mayo

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

zucchini

1

beetroot

1

chicken tenderloins

1

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2404 kJ
Calories0 kcal
Fat23.4 g
of which saturates4.7 g
Carbohydrate38.1 g
of which sugars17.8 g
Dietary Fibre0 g
Protein51.7 g
Cholesterol0 mg
Sodium801 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. • In a medium bowl, combine beef strips, Aussie spice blend, a drizzle of olive oil and pinch of salt. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to chicken tenderloins, prep chicken tenderloins the same way as beef strips.

2

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.

3

• When veggies have 10 minutes remaining, place Parmesan cheese in even circles (1 per person) on a second lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!).

TIP: The Parmesan crisps will become crisp as they cool.

4

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside.

TIP: Cooking the meat in batches over high heat helps it stay tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate and set aside.

5

• To tray with roast veggies, add kale & spinach and a drizzle of the vinegar, tossing to coat. Season to taste.

6

• Divide roast veggie-kale toss between bowls. • Top with Aussie beef, dill & parsley mayo and parmesan crisp to serve. Enjoy!