Cheesy BBQ Chicken & Roast Veggies

Name: Cheesy BBQ Chicken & Roast Veggies with Creamy Rainbow Slaw
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 carrot; 1 white turnip; 1 beetroot; 1 packet chicken breast; 1 bag baby spinach leaves; 1 bag super slaw; 1 packet mayonnaise; 1 drizzle white wine vinegar; 1 sachet Aussie Spice Blend; 1 packet BBQ sauce; 1 packet Shredded Cheddar Cheese

with Creamy Rainbow Slaw

Get up to $175 off

Slather mildly spiced chicken breasts in sweet and savoury BBQ sauce, top with shredded Cheddar that gets lovely and gooey in the pan, and you're in for a treat!

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

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Eggs

•Milk

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

carrot

white turnip

beetroot

1 packet

chicken breast

1 bag

baby spinach leaves

1 bag

super slaw

1 packet

mayonnaise

1 sachet

Aussie Spice Blend

1 packet

BBQ sauce

1 packet

Shredded Cheddar Cheese

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2109 kJ

Fat23.8 g

of which saturates7.9 g

Carbohydrate27.4 g

of which sugars21.3 g

Dietary Fibre9.3 g

Protein43.4 g

Sodium1207 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

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and turn to coat.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook 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 cook time, reduce the heat to medium, then add BBQ sauce. Turn chicken to coat. • Top with shredded Cheddar cheese and cover with a lid (or foil) until melted, 1-2 minutes.

• Meanwhile, roughly chop baby spinach leaves. • In a second medium bowl, combine shredded cabbage mix, baby spinach, mayonnaise and a drizzle of white wine vinegar. Season to taste.