Garlic Chicken & Cauliflower-Kale Traybake
with Roasted 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 550kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
Potato
1
Zucchini
1 portion
cauliflower
2 sprig
rosemary
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
1 packet
kale
1 packet
Italian truffle mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • Cut cauliflower into small florets. • Pick and finely chop rosemary leaves. • In a medium bowl combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken thigh, turning to coat.
Little cooks: Take charge by combining the chicken with the seasoning!
• Place veggies on a lined oven tray. 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, rosemary 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.
• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add chicken and and cook until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through (when no longer pink inside), 12-14 minutes.
• Slice chicken. • Divide roast cauli-kale medley and garlic chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!
