South American-Style Chicken & Roast Veggie Bacon Toss
with Onion Chutney & Mayo
This heavenly chicken coated in our South American seasoning is full of flavour, thanks to red capsicum, onion and garlic. Add a medley of veggies, sweet chutney and a dollop of creamy mayo and it’s satisfaction, guaranteed!If you chose to swap, upgrade or add protein, follow the custom recipe steps.
Unfortunately, this week's pumpkin was in short supply, so we've replaced it with potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1
carrot
2
potato
1
beetroot
1 sachet
South American Seasoning
1 packet
chicken thigh
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
diced bacon
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Cut beetroot into small chunks.
• Divide carrot, potato and beetroot between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, combine South American seasoning and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken thigh and turn to coat.
• When the veggies have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add onion chutney and a splash of water and turn chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• When the veggies are done, combine them on one tray, then add bacon and baby spinach leaves and toss to combine. Season to taste.
• Slice South American-style chicken. • Divide roast veggie bacon toss between bowls. Top with chicken. • Spoon over remaining glaze from the pan. Serve with mayonnaise. Enjoy!