Aussie-Spiced Chicken & Roast Veggie Toss
with Garlic Sauce & Pepitas
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This colourful meal is done in six easy steps and uses our delectable Aussie spice blend to coat succulent chicken tenderloins. Top it off with pepitas for crunch and enjoy the taste sensation!
Ingredients
1
Capsicum
2
Carrot
330 g
Chicken Breast
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Kale
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Aussie Spice Blend
1
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut carrot, sweet potato and capsicum into
bite-sized chunks.
• 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.
• Meanwhile, roughly tear kale leaves, then
discard stem.
• When the veggies have 8 minutes cook time
remaining, add kale and a pinch of salt to the tray.
• Gently toss to combine. Return tray to the oven,
then roast until tender, 5-8 minutes.
• Meanwhile, place your hand flat on top of each
chicken breast. Slice through horizontally to make
two thin steaks.
• In a medium bowl, combine Aussie spice blend, a
drizzle of olive oil and a pinch of pepper.
• Add chicken, turning to coat.
• When the veggies have 10 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes
each side (depending on thickness). Set aside.
TIP: The spice blend will char slightly in the pan, this
adds to the flavour!
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Combine roasted veggies on one of the oven trays.
• Gently toss to combine.
• Slice chicken.
• Divide roast veggie toss between plates. Top
with Aussie-spiced chicken.
• Drizzle with garlic sauce and sprinkle with pepitas
to serve. Enjoy!
