
1 packet
Baby Spinach Leaves
1 packet
Peeled & Chopped Pumpkin
330 g
Chicken Tenderloins
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
2
Sweet Potato
1
Beetroot
1 packet
Fetta Cubes
(Contains: Milk)
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• In a medium bowl, combine chicken tenderloins, paprika spice blend and a drizzle of olive oil. Turn chicken to coat.
Little cooks: Help coat the chicken in the seasoning!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Remove from the heat and add the honey to the pan and toss to coat. • Transfer to a plate and set aside.
• To tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar. • Season to taste. Toss to coat.
• Divide roast veggie toss between bowls. • Crumble fetta cubes over the veggies, then top with paprika chicken. • Serve with garlic sauce. Enjoy!
Little cooks: Add the finishing touch by drizzling over the garlic sauce and crumbling over the fetta! Enjoy!