Spiced Chicken & Capsicum-Kale Toss
with Charred Corn & Smokey Aioli
If this explosion of colour doesn’t get you excited for dinner, we don’t know what will! Smokey chicken breast sits on a bed of couscous and roasted veggies, the perfect way to soak up every delicious morsel of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1
Capsicum
1
Pumpkin
½ packet
Kale
1 packet
Chicken Breast
1 sachet
All-American Spice Blend
1 tin
Sweetcorn
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut brown onion into thick wedges. Thinly slice capsicum into strips. Cut pumpkin into small chunks. • Place pumpkin, onion and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard stem. • When veggies have 8 minutes cook time remaining, remove tray from oven. Add kale and a pinch of salt, gently tossing to combine. Roast until tender.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken and toss to combine. Season.
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second large bowl.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• While the corn is charring, combine smokey aioli and a dash of water in a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add roasted veggies to the bowl with charred corn. Gently toss to combine. Season to taste. • Slice the spiced chicken. • Divide roast veggie toss between plates. Top with chicken, spooning over any resting juices. • Serve with a dollop of smokey aioli. Enjoy!
