Aussie Chicken & Roast Veggie-Kale Bowl
with Parmesan Crisp & Herby Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Parmesan Cheese
(Contains: Milk;)
Potato, Carrot & Zucchini Mix
1 sachet
Aussie Spice Blend
g
Beef Strips
Kale & Spinach
330 g
Chicken Tenderloins
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place sweet potato, carrot & zucchini mix a on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• 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.
Custom Recipe: If you've swapped to chicken tenderloins, coat as stated above. 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.
• To tray with roast veggies, add kale & spinach and a drizzle of vinegar, tossing to coat. Season to taste. • Divide roast veggie-kale toss between bowls. Top with Aussie beef, dill & parsley mayonnaise and parmesan crisp. Enjoy!
