Easy Spiced Chicken & Veggie Medley
with Baby Spinach Leaves & Mustard MayoWe're giving chicken breast 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. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
330 g
Chicken Breast
1 packet
Peeled & Chopped Pumpkin
1
Zucchini
1 packet
Mustard Mayo
1 packet
Baby Spinach Leaves
1 sachet
Savoury Seasoning
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• 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.
Little cooks: Help toss the chicken in the spice blend!
• 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 a lined oven tray and bake until cooked through (when it’s no longer pink inside), 6-10 minutes. Little cooks: Help toss the chicken in the spice blend!
TIP: Chicken is cooked through when it's no longer pink inside.
• To the roast veggie tray, add baby spinach leaves. Gently toss to combine. Season to taste.
• Slice chicken.
• Divide 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!
