Easy Aussie-Spiced Chicken
with Pumpkin Veggie Toss & Herby Mayo- Eggs
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
330 g
Chicken Tenderloins
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Peeled & Chopped Pumpkin
1
Red Onion
1 sachet
Aussie Spice Blend
1
Zucchini
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Thickly slice carrot and zucchini into half-moons. Slice red onion into thick wedges. • Place peeled & chopped pumpkin, carrot, zucchini and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook chicken tenderloins and Aussie spice blend, tossing occasionally, until browned and cooked through, 2-3 minutes each side.
TIP: The spice blend may char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• When the roast veggies are ready, add baby spinach leaves to the oven tray. • Gently toss to combine.
• Divide pumpkin veggie toss between plates. Top with Aussie-spiced chicken. • Drizzle with dill & parsley mayonnaise. Sprinkle with roasted seed mix to serve. Enjoy!
