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: 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast; 1 packet Mayonnaise; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 packet BBQ Sauce; 1 White Turnip; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 Beetroot; 1 drizzle olive oil; 1 drizzle white wine vinegar

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!

Tags:

Healthy

•Naturally Gluten-Free

Allergens:

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Breast

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

1 packet

BBQ Sauce

(May be present: Soy, Sesame, Fish, Eggs, Milk. )

White Turnip

Carrot

1 packet

Shredded Cabbage Mix

Beetroot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories490 kcal

Energy (kJ)2050 kJ

Fat20.7 g

of which saturates6.2 g

Carbohydrate26.3 g

of which sugars22 g

Dietary Fibre7.1 g

Protein46.7 g

Sodium1060 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 Paper

•Lid

•Large Frying Pan

•Baking Paper

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.