Aussie Chicken & Veggie Medley
with Baby Spinach & Mustard Mayo
- Eggs
- Milk
- May contain traces of allergens
Ingredients
1
Carrot
1 sachet
Aussie Spice Blend
330 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1
Zucchini
1 packet
Peeled & Chopped Pumpkin
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into 1cm chunks. • Cut carrot into thick rounds. • Divide peeled and chopped pumpkin and 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.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through (when no longer pink inside), 6-10 minutes.
Little cooks: Help toss the chicken in the spice blend!
• 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 bacon with a spoon, until golden, 4-6 minutes.
• Combine roasted veggies on one of the oven trays. Add baby spinach leaves and cooked bacon. Gently toss to combine. Season to taste. • Slice Aussie chicken. • Divide bacon roast veggies medley between plates. Top with chicken. Serve with a dollop of mustard mayo. Enjoy!
