Garlic Chicken & Cauliflower-Kale Traybake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Garlic Chicken & Cauliflower-Kale Traybake

Garlic Chicken & Cauliflower-Kale Traybake

with Potato & Truffle Mayo

Tonight, whip up an easy garlic chicken dish that is an all-time classic. To keep the carbs in check, we've added a bountiful roast veggie toss that nips that carb craving in the bud. We've also added our favourite truffle mayo to take this one up a notch.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Kid Friendly
•Climate Superstar
•Calorie Smart
•Available until May
•Under 30g carbs
•Over 30g protein
Allergens:
Egg

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

potato

1

zucchini

1 sachet

garlic & herb seasoning

1 packet

kale

1 sachet

Nan's special seasoning

1 packet

chicken thigh

1 packet

Italian truffle mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Energy (kJ)1947 kJ
Fat24 g
of which saturates3.7 g
Carbohydrate22 g
of which sugars8.3 g
Dietary Fibre9.9 g
Protein39.7 g
Sodium972 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan
•Baking Tray
•Baking Paper

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • Cut cauliflower into small florets. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season, then add chicken thigh, turning to coat.

Little cooks: Take charge by combining the chicken with the seasoning!

2
2

• Place veggies on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes cook time remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.

Little cooks: Help with sprinkling over the seasoning and tossing the veggies.

3
3

• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add chicken and cook until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through (when no longer pink inside), 12-14 minutes.

4
4

• Slice chicken. • Divide cauliflower-kale traybake and garlic chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!