Sticky Glazed Chicken
with Roast Veggie Toss & Toasted Almonds- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Eggs
Ingredients
330 g
Chicken Breast
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Sweet & Savoury Glaze
(May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
1 sachet
Aussie Spice Blend
2
Sweet Potato
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Custom Recipe: If you’ve swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Add chicken to the bowl with the spice blend, as above.
Custom Recipe: In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• To tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine. • Slice pork. • Divide pork, roast veggie toss between plates. Top veggie toss with flaked almonds. • Spoon sticky glaze over pork to serve. Enjoy!
