Easy Spiced Chicken, Bacon & Veggie Medley

Name: Easy Spiced Chicken, Bacon & Veggie Medley with Baby Spinach Leaves & Mustard Mayo
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Peeled & Chopped Pumpkin; 1 Zucchini; 330 g Chicken Thigh; 1 packet Mustard Mayo; 1 packet Baby Spinach Leaves; 1 sachet Savoury Seasoning; 1 Beetroot; 90 g Diced Bacon

with Baby Spinach Leaves & Mustard Mayo

Up to 180$ + Free Treats / Extras for Life

We're giving chicken a flavour upgrade with our trusty savoury seasoning. Served on a bed of warm roast veggies tossed with spinach and bacon, this is one delish dinner.

Tags:

Under 30g carbs

•Kid Friendly

Allergens:

Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled & Chopped Pumpkin

Zucchini

330 g

Chicken Thigh

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

1 packet

Baby Spinach Leaves

1 sachet

Savoury Seasoning

Beetroot

90 g

Diced Bacon

Nutritional Values

Energy (kJ)2020 kJ

Calories484 kcal

Fat25.8 g

of which saturates6.1 g

Carbohydrate18.8 g

of which sugars14.7 g

Dietary Fibre5.8 g

Protein42.3 g

Cholesterol0 mg

Sodium1250 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini and beetroot into 1cm chunks.
• Divide peeled & chopped pumpkin and prepped veggies on a lined oven
tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide between two oven trays.

• Meanwhile, in a large bowl, combine savoury seasoning and a drizzle of olive oil. Season with salt and pepper, then add chicken thigh, 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).

• To the roast veggie tray, add baby spinach leaves. Gently toss to combine. Season to taste.
• Slice chicken.
• Divide bacon roast veggie medley between plates. Top with spiced chicken.
• Serve with a dollop of mustard mayo. Enjoy!

Little cooks: Take the lead by tossing the spinach with the veggies. Be careful the tray is hot!