Boasting bold Asian flavours from citrusy makrut lime and zingy ginger and and lemongrass, tonight's dinner goes to show that you can cut back on carbs without having to miss out on your favourite cuisines.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
sesame oil blend(ContainsSesame)
baby spinach leaves
lemongrass & makrut lime stir-fry paste
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
rice wine vinegar
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, remove the centre veins from the makrut lime leaves, then very finely chop. Finely chop the garlic. In a small bowl, combine the ginger lemongrass paste, makrut lime leaves, garlic, sesame oil blend (see ingredients), soy sauce and a pinch of brown sugar. Set aside. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
TIP: Makrut lime leaves are fibrous, so make sure to cut them very thin.
When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
Reduce the heat to medium-low, then add the ginger lemongrass mixture. Cook until bubbling, 1 minute. Turn the chicken to coat, then remove the pan from the heat.
To the roasted veggie tray, add the baby spinach leaves and a drizzle of rice wine vinegar. Gently toss to combine.
Divide the roast veggie toss between bowls. Top with the ginger and lemongrass chicken, spooning over any remaining sauce from the pan. Sprinkle over the crispy shallots. Serve with the mayonnaise.