HelloHero: Texan Chicken & Root Veggie Medley
with Baby Leaves & Smokey Aioli
Get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast strips with our All-American spice blend, roast a chunky veggie toss and dollop smokey aioli over the whole shebang.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
½
Onion
1
beetroot
1
carrot
1
white turnip
1 sachet
All-American Spice Blend
1 packet
chicken breast strips
1 tin
sweetcorn
1 packet
baby leaves
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. • Cut beetroot into 1cm chunks. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a large bowl. • Add chicken breast strips, season to taste and turn to coat.
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping out."
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.
• Divide root veggie medley between bowls and top with Texan chicken. • Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!