topBanner
American Chicken & Roast Veggie Toss

American Chicken & Roast Veggie Toss

with Chipotle Mayo Drizzle

Read more

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:Eggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red onion

1 unit

courgette

1 unit

carrot

1 packet

peeled & chopped pumpkin

1 packet

chicken breast

1 sachet

All-American spice blend

½ tin

sweetcorn

½ packet

mild chipotle sauce

1 packet

mayonnaise

(ContainsEggs)

1 bag

baby spinach leaves

Not included in your delivery

tbs

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat26.7 g
of which saturates4.6 g
Carbohydrate27.3 g
of which sugars19.5 g
Dietary Fibre0 g
Protein41.9 g
Cholesterol0 mg
Sodium955 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the courgette and carrot (unpeeled) into 2cm chunks. Place the peeled & chopped pumpkin, onion, courgette and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, separate across two trays.

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 All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken and toss to coat.

3

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

4

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

5

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

6

Slice the chicken. Divide the roast veggie toss between plates and top with the American chicken, spooning over any resting juices from the pan. Drizzle with the chipotle mayo.