Looks can be deceiving, this dinner may look like chicken and roast veggies but we ask you to have another glance. You may discover a layer of Cheddar cheese, spiced and seared chicken, finished off with a smokey aioli.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
Beetroot
1
parsnip
1
carrot
1 tin
sweetcorn
1 packet
peeled pumpkin pieces
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
chicken breast
1 sachet
All-American Spice Blend
1 packet
parsley
1 packet
Smokey Aioli
(Contains Egg, Soy; )
olive oil
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Thinly slice carrot. Drain sweetcorn. • Place beetroot, parsnip, sweetcorn, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Slice the chicken. • Divide cheesy roast veggie traybake between bowls. Top with spiced chicken. • Tear over parsley leaves and serve with smokey aioli. Enjoy!