[Easy] Aussie Chicken & Classic Gravy
with Roast Veggie Toss
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1
Red Onion
330 g
Chicken Breast
Chopped Veggie Mix
1
Spring Onion
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 sachet
Aussie Spice Blend
1
Potato
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut red onion into thick wedges. Place potato, onion and chopped veggie mix on a lined oven tray. Drizzle with olive oil. Sprinkle with the garlic and herb seasoning and salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
If you received chicken breast, place your hand flat on top of the chicken and slice through horizontally to make two thin steaks then prepare as above! Increase cook time to 3-5 minutes, each side. Transfer to a plate. TIP: The chicken is cooked when it is no longer pink inside.
• Boil the kettle.
• In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• To the slightly cooled roasted veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
Slice the chicken. Serve as above.
