American Chicken & Roast Veggie Toss

American Chicken & Roast Veggie Toss

with Chipotle Mayo Drizzle

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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.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


red onion





1 packet

peeled & chopped pumpkin

1 packet

chicken breast

1 sachet

All-American Spice Blend

½ tin


20 g

mild chipotle sauce

40 g



1 bag

salad leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2196 kJ
Fat22.1 g
of which saturates2.7 g
Carbohydrate27.5 g
of which sugars18.9 g
Dietary Fiber0 g
Protein46.2 g
Cholesterol0 mg
Sodium996 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the courgette and parsnip (unpeeled) into 2cm chunks. Place the peeled & chopped pumpkin, onion, courgette and parsnip on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. 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, divide between two trays.


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 and a drizzle of olive oil. Season with salt and pepper, then add the chicken and toss to coat.


Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn 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.


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


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). Remove from the heat and set aside to rest. Add the salad 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.


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