Easy Aussie Spiced Chicken
with Pumpkin Veggie Toss & Dill-Parsley 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.* *The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Ingredients
1
zucchini
1
red onion
1 bag
Peeled & Chopped Pumpkin
1 packet
chicken tenderloins
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 bag
baby spinach leaves
1 packet
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 220°C/200°C fan-forced. Slice zucchini into half-moons. Slice red onion into wedges. • Place peeled & chopped pumpkin, zucchini and onion on a lined oven tray. Drizzle with olive oil and season. • Toss to coat and roast until tender, 20-25 minutes.
• When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • When oil is hot, add chicken tenderloins and Aussie spice blend and cook, tossing occasionally, until browned and cooked through, 2-3 minutes each side.
TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
• Once veggies are cooked, add baby spinach leaves to oven tray and toss to combine.
• Divide roast veggies between plates and top with Aussie chicken. • Drizzle with dill & parsley mayonnaise. Sprinkle with roasted seed mix.
