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American Chicken & Roast Veggie Toss

American Chicken & Roast Veggie Toss

with BBQ Mayo

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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 dollop a BBQ mayo over the while shebang.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcal

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

red onion

1

courgette

1

carrot

1 packet

peeled & chopped pumpkin

1 packet

chicken breast

½ tin

sweetcorn

1 bag

baby spinach leaves

1 sachet

All-American spice blend

1 packet

BBQ mayo

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2160 kJ
Fat23.2 g
of which saturates3.5 g
Carbohydrate27.4 g
of which sugars18.2 g
Dietary Fibre9.8 g
Protein40.3 g
Sodium1071 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into wedges. Cut the courgette and carrot into bite-sized chunks. Place the peeled & chopped pumpkin, onion, courgette and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2

While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the chicken, then season and turn to coat.

3

Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

4

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 (cook in batches if your pan is getting crowded). Remove from the heat and set aside to rest.

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

5

While the chicken is cooking, add the baby spinach leaves and roasted veggies to the charred corn, then gently toss to combine. Season to taste.

6

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