Creole Chicken & Roast Veggie Toss
with Caramelised Onion Chutney & Mayo
This heavenly chicken coated in our Creole spice blend is full of flavour, thanks to red bell pepper, onion and garlic. Add a medley of veggies, sweet chutney and a dollop of creamy mayo and it’s satisfaction, guaranteed!
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
1
carrot
1
beetroot
1
onion
1 packet
peeled pumpkin pieces
1 packet
chicken thigh
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Creole spice blend
Not included in your delivery
1
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Cut the red onion into wedges. Divide the peeled & chopped pumpkin, carrot, beetroot and onion between two lined oven trays. Drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, combine the Creole spice blend, salt, brown sugar and a drizzle of olive oil in a medium bowl. Season with pepper, then add the chicken thigh and turn to coat. Set aside.
In a small bowl, combine the onion chutney with a splash of water. Mix well and set aside.
When the veggies have 10 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove the pan from the heat, then add the onion chutney mixture and turn the chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
When the veggies are done, add the baby spinach leaves to the tray and toss to combine. Season to taste.
Slice the Creole chicken. Divide the roast veggie toss between plates. Top with the chicken. Spoon over the remaining glaze from the pan. Serve with the mayonnaise.