American Chicken & Roast Veggie Toss

Name: American Chicken & Roast Veggie Toss with Onion Chutney & Mayo
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 Kumara; 320 g Chicken Thigh; 1 packet Onion Chutney; 1 packet Parsley; 1 White Turnip; 1 Carrot; 1 Parsnip; 1 sachet All-American Spice Blend

with Onion Chutney & Mayo

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Chicken and veggies, it’s a staple go-to for any dinner. Tonight we're going to mix it up! Cooking the chicken in our All-American spice blend gives it an additional burst of flavour, and an onion chutney glaze adds an irresistible sticky sweetness. Serve it alongside your favourite roast veg and you’ve got a new healthy chicken dinner!

This recipe is under 650kcal per serving.

Tags:

High Protein

Allergens:

Sulphites

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

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

320 g

Chicken Thigh

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Parsley

White Turnip

Carrot

Parsnip

1 sachet

All-American Spice Blend

Nutrition Values

Calories363 kcal

Energy (kJ)1520 kJ

Fat13.7 g

of which saturates3.9 g

Carbohydrate35.3 g

of which sugars18.9 g

Dietary Fibre4.5 g

Protein32 g

Sodium735 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kumara, parsnip and carrot into bite-sized chunks. Peel white turnip, then cut into small chunks.

• Spread kumara, parsnip, carrot and turnip over a lined oven tray. • 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 All-American spice blend and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken thigh and turn to coat. Set aside.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Remove pan from heat, then add onion chutney and a splash of water and turn chicken to coat.

• Slice American chicken. • Divide roast veggie toss and chicken between plates. • Spoon over remaining onion chutney glaze from the pan. • Top with a dollop of mayonnaise and tear over parsley to serve. Enjoy!