Paprika Chicken Steak & Apple Sauce
with Veggie Spinach Toss
A rustic favourite reimagined! Juicy chicken steaks rubbed with fragrant paprika, served alongside a golden apple sauce and a medley of roasted seasonal veggies. This is a down-to-earth dish with a touch of warmth and sweetness.
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
Beetroot
330 g
Chicken Breast
1 packet
Flaked Almonds
1 packet
Baby Spinach Leaves
1 packet
Roasted Veggie Mix
1 sachet
Paprika Spice Blend
1 packet
Apple Sauce
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. • Divide roast veg mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt 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.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add chicken steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine roasted veggies with baby spinach leaves. Toss to combine and season to taste. • Slice chicken. • Divide paprika chicken steak and autumnal veggie spinach toss between plates. Top chicken with apple sauce and sprinkle flaked almonds over veggies to serve. Enjoy!
