Eat the rainbow with this tasty mix of our favourite flavours. Tender chicken breast gets a lightly spiced and saucy coating, with carb-friendly veggie fries and a creamy slaw to round out the meal. It's the taste of nostalgic backyard BBQ that you've been longing for!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
baby spinach leaves
shredded cabbage mix
Aussie spice blend
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, parsnip and beetroot into fries. Spread the veggie fries over a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Bake until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the fries are baking, 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 Aussie spice blend and a drizzle of olive oil. Add the chicken and turn to coat.
Heat a large frying pan over 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).
TIP: The chicken is cooked through when it's no longer pink inside.
In the last 2 minutes of chicken cook time, reduce the heat to medium, then add the BBQ sauce. Turn to coat the chicken. Top with the shredded Cheddar cheese and cover with a lid (or foil) until melted, 1-2 minutes.
Roughly chop the baby spinach leaves. In a second medium bowl, combine the shredded cabbage mix, baby spinach, mayonnaise and a drizzle of white wine vinegar. Season to taste.
Divide the cheesy BBQ chicken between plates. Serve with the veggie fries and rainbow slaw.