Chicken & Roast Veggie Medley

Name: Chicken & Roast Veggie Medley with Dill & Parsley Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 330 g Chicken Breast; 1 packet Dill & Parsley Mayonnaise; 1 packet Baby Spinach Leaves; 1 Pumpkin; 1 packet Chopped Potato; 1 sachet Everything Garnish; 1 Zucchini; 1 packet Balsamic Vinaigrette Dressing; 1 Lemon; 1 drizzle olive oil

with Dill & Parsley Mayonnaise

Get up to $230 off

Can you really go wrong with a classic chicken and veggie combo? Our pre-prepped crumbed basa will golden up to perfection in the pan and makes the perfect pair to roasted veggies. All you need to make this dinner a winner, is a drizzle of herby mayo and bit of lemon!

Tags:

Dietitian approved

Allergens:

Eggs

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Baby Spinach Leaves

1

Pumpkin

1 packet

Chopped Potato

1 sachet

Everything Garnish

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1

Zucchini

1 packet

Balsamic Vinaigrette Dressing

1

Lemon

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories617 kcal

Energy (kJ)2580 kJ

Fat27.9 g

of which saturates3.3 g

Carbohydrate41.1 g

of which sugars14.1 g

Dietary Fibre7.9 g

Protein48.3 g

Sodium558 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and zucchini into bite-sized chunks. Cut lemon into wedges. • Place pumpkin, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When veggies have 10 minutes remaining, In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

3

• To tray with roast veggies, add baby spinach leaves, everything garnish and balsamic vinaigrette dressing. Toss to combine.

4

• Slice chicken. • Divide roast veggie medley and chicken between plates. • Drizzle with dill & parsley mayonnaise and lemon wedges. Enjoy!