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American Recipes
American Chicken & Roasted Veggies

American Chicken & Roasted Veggies

with Chipotle Mayo Drizzle

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Rated 3.6 / 4out of 904 ratings
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Don’t book those flights – you can get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast with our All-American spice blend, roast a chunky veggie toss and drizzle a smokey chipotle mayo over the whole shebang.

Tags:Low Calorie
Allergens:SoyEggs
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 unit

courgette

1 unit

red capsicum

1 packet

peeled pumpkin

1 packet

chicken breast

1 sachet

All-American Spice Blend

(May be presentGluten)

½ tin

sweetcorn

1 bag

baby spinach leaves

½ tub

mild chipotle sauce

(ContainsSoy)

1 tub

mayonnaise

(ContainsEggs)

Not included in your delivery

tbs

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2210 kJ
Fat22.7 g
of which saturates4.3 g
Carbohydrate29.5 g
of which sugars21.5 g
Protein46.6 g
Sodium908 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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roast veggies
roast veggies
1

Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin and courgette into 2cm chunks. Slice the brown onion into 2cm wedges. Thinly slice the red capsicum. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.

PREP THE CHICKEN
PREP THE CHICKEN
2

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken, All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper.

CHAR THE CORN
CHAR THE CORN
3

Drain the sweetcorn (see ingredients list). Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a second large bowl.

MAKE THE CHIPOTLE MAYO
MAKE THE CHIPOTLE MAYO
4

While the corn is cooking, combine the mild chipotle sauce (see ingredients list) and mayonnaise in a small bowl.

COOK THE CHICKEN
COOK THE CHICKEN
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Set aside to rest. To the bowl with the corn, add the baby spinach leaves and roasted veggies and gently toss to combine. Season with salt and pepper.

serve
serve
6

Thickly slice the chicken. Divide the roast veggie mixture between plates and top with the chicken, spooning over any resting juices. Drizzle with the chipotle mayonnaise.