Classic Chicken Tenders & Roast Veggie Toss
with Herby Mayo- Eggs
- Sesame
- Gluten
- Milk
- Traces of Tree Nuts
- Peanuts
- Soy
- May contain traces of allergens
This colourful meal is done in only four easy steps and uses our delectable Aussie spice blend to coat succulent chicken tenderloins. Enjoy the taste sensation! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
red onion
1 bag
Peeled & Chopped Pumpkin
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 bag
roasted seed mix
(Contains: Sesame; May be present: Gluten, Milk, Tree Nuts, Peanuts, Soy.)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Thickly slice carrot into half-moons. Slice red onion into thick wedges. • Place peeled & chopped pumpkin, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook chicken tenderloins and Aussie spice blend, tossing occasionally, until browned and cooked through, 2-3 minutes each side.
TIP: The spice blend may char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• When the roast veggies are ready, add baby spinach leaves to the oven tray. • Gently toss to combine.
• Divide pumpkin veggie toss between plates. Top with Aussie-spiced chicken. • Drizzle with dill & parsley mayonnaise. Sprinkle with roasted seed mix to serve. Enjoy!
