American-Style Chicken & Roast Veggie Toss with Coconut Sweet Chilli Mayo

Name: American-Style Chicken & Roast Veggie Toss with Coconut Sweet Chilli Mayo Top rated | Available all January
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 1 Brown Onion; 1 beetroot; 1 carrot; 1 Kumara; 1 packet chicken breast strips; 1 tin sweetcorn; 1 bag baby spinach leaves; 1 packet Coconut Sweet Chilli Mayonnaise; 1 sachet All-American Spice Blend

Top rated | Available all January

Get up to $175 off

Get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast strips with our All-American spice blend, roast a chunky veggie toss and dollop coconutty sweet chilli mayo over the whole shebang.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Climate Superstar

•Under 40g carbs

Allergens:

Eggs

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

beetroot

carrot

Kumara

1 packet

chicken breast strips

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains: Eggs; )

1 sachet

All-American Spice Blend

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2291 kJ

Fat28.2 g

of which saturates4.7 g

Carbohydrate35.2 g

of which sugars23 g

Dietary Fibre10.9 g

Protein36.7 g

Sodium1178 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut beetroot into small chunks. Cut carrot into bite-sized chunks. Peel and cut kumara into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.

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

• In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast strips, then season and turn to coat.

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

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

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side.

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

• Meanwhile, add baby spinach leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.

• Divide roast veggie toss between bowls and top with American-style chicken. • Spoon over any resting juices from the pan. • Top with coconut sweet chilli mayo to serve. Enjoy!