Texan Chicken & Roast Pumpkin-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.
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
Potato
1 packet
Chicken Breast Strips
1 sachet
All-American Spice Blend
1 tin
Sweetcorn
1 packet
baby leaves
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut beetroot into 1cm chunks. Cut carrot and potato 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. • When there is 15 minutes cooking time remaining, add peeled pumpkin pieces to the tray and roast until tender.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a large bowl. Add chicken breast strips, then season 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 the 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 roast veggie medley between bowls and top with Texan chicken strips. • Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!