Crumbed Chicken & Roast Veggie Toss
with Garlic Aioli
- Eggs
- Wheat
- Gluten
- Milk
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1
Red Onion
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Baby Spinach Leaves
1 sachet
Aussie Spice Blend
1
Tomato
2
Sweet Potato
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut red onion and tomato into thin wedges.
• Place veggies on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
Custom Recipe: If you've swapped to chicken breast, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Crumb chicken as above. Set aside on a plate
Custom Recipe: Heat a large pan as directed above. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• When the veggies are done, add spinach to oven tray and drizzle with olive oil and vinegar. Toss to combine.
• Slice the chicken. • Divide crumbed chicken and roast veggie toss between plates. • Crumble over fetta. Serve with garlic aioli. Enjoy!
