Chicken & Cheesy Veggie Traybake
with Spinach & Garlic Aioli
- Eggs
- Milk
Ingredients
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Carrot & Zucchini Mix
2
Sweet Potato
1 sachet
Nan's Special Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat, spread out evenly. • Roast for 20-25 minutes.
Little cooks: Take the lead and help season and toss the veggies!
Custom Recipe: If you've swapped to chicken breast, when the potato and chopped veggie mix have 15 minutes remaining, season chicken breast on both sides. 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 second lined oven tray and bake until cooked through (when no longer pink inside!), 8-12 minutes.
• On a second lined oven tray, place pork, garlic & herb sausages, drizzle with olive oil and turn to coat. • Bake until cooked through, 10-14 minutes.
• When the cheesy veggies are ready, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine. • Divide cheesy veggies between plates. Top with pork sausages. • Serve with a dollop of garlic aioli. Enjoy!
