Seasoned Chicken & Onion Chutney
with Roasted Veggies & Greens- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
We've elevated this classic dish by giving our succulent chicken steaks a coat of our tasty Aussie spice blend, then topping them off with a delicious onion chutney. Add roasted veggies and pan-fried green beans to make it a colourful and nutritious affair! *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
2
potato
2 clove
garlic
1 bag
green beans
1 packet
chicken breast
1 packet
onion chutney
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
beetroot
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut carrot and potato into bite-sized chunks. Cut beetroot into 1cm chunks. Place on the lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. In a small bowl, combine garlic and a drizzle of olive oil. • When the veggies have 5 minutes remaining, remove from the oven, and drizzle over the garlic mixture. Roast until golden, 5 minutes.
• While the veggies are roasting, trim green beans. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend, chicken steaks, a pinch of pepper and a drizzle of olive oil. Set aside.
Little cooks: Take charge by combining the chicken with the seasoning!
• Return the pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing regularly, until tender, 4-5 minutes. • Season to taste and transfer to a bowl. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, 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).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Remove the pan from heat, add onion chutney and a splash of water and gently turn to coat. Set aside and rest for 5 minutes.
• Slice the chicken. Divide Aussie-spiced chicken, roast veggies and greens between plates. • Spoon any remaining sauce over chicken. • Garnish with flaked almonds to serve. Enjoy!
