Easy Aussie Chicken & Double Bacon Veggie Medley
with Brussels Sprouts & Mustard Mayo- Eggs
- Milk
- May contain traces of allergens
This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Peeled & Chopped Pumpkin
330 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1
Zucchini
1 sachet
Aussie Spice Blend
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1
Beetroot
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into 1cm chunks. • Cut carrot into thick rounds. • Divide peeled and chopped pumpkin and prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat. • 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 one of the oven trays with the veggies and bake until cooked through (when no longer pink inside), 6-10 minutes. TIP: If your oven trays are crowded, place chicken breast on a third lined tray. Little cooks: Help toss the chicken in the spice blend!
• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking up bacon with a spoon, until golden, 4-6 minutes (Cook in batches if your pan is getting crowded).
• Combine roasted veggies on one of the oven trays. Add baby spinach leaves and cooked bacon. Gently toss to combine. Season to taste. • Slice Aussie chicken. • Divide bacon roast veggies medley between plates. Top with chicken. Serve with a dollop of mustard mayo. Enjoy!
