Garlic Chicken & Cauliflower-Kale Traybake
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Garlic Chicken & Cauliflower-Kale Traybake

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.

Tags:
Kid Friendly
Over 30g protein
Under 40g carbs
Calorie Smart

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

Potato

1

Zucchini

1 portion

Cauliflower

2 sprig

Rosemary

1 sachet

Garlic & Herb Seasoning

1 packet

Chicken Breast

1 packet

Kale

1 packet

Italian Truffle Mayonnaise

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)1798 kJ
Calories430 kcal
Fat18.2 g
of which saturates2.1 g
Carbohydrate19.8 g
of which sugars7.2 g
Dietary Fibre7 g
Protein45.8 g
Sodium648 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. • Pick and finely chop rosemary leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken, turning to coat.

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

2
2

• 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.

3
3

• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add chicken steaks and cook, until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

4
4

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