Chicken & Chargrilled Capsicum Mayo
with Roast Veggie Coin Toss
Chicken is one of those dinner time dishes that demands attention. This one is golden, drizzled in a chargrillled capsicum mayo, and served atop a bed of roasted veggies. Every bite is a delightful surprise!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
1
Carrot
1
Courgette
1 packet
chicken thigh
1 sachet
Aussie Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
mayonnaise
(Contains Egg; )
1 packet
baby leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and courgette into 0.5cm-thick rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the veggies are done, remove tray from the oven and add baby leaves and a drizzle of vinegar. Toss to combine and season to taste. • Divide roast veggies between bowls. Top with golden chicken. • Drizzle over chargrilled capsicum mayo to serve. Enjoy!