Chicken & BBQ Sauce Glaze
with Roast Veggie Toss & Corn Chip Crunch
- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Fish
- Eggs
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Red Onion
1 packet
Potato
1
Carrot
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Milk, Sesame, Soy, Fish, Eggs)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut potato and carrot into bite-sized chunks.
• Place onion, potato and carrot on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Help toss the veggies and seasoning.
• Meanwhile, cut chicken breast into 2cm chunks. • When veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add All-American spice blend and the butter and cook, tossing, until fragrant, 1 minute. • Remove pan from the heat, then add BBQ sauce and the honey. Toss chicken to coat.
• When veggies are done, add baby spinach leaves to the tray and toss to combine. • Crush corn chips in their bag until roughly broken into pieces. • Divide roast veggie toss between bowls. Top with BBQ sauce-glazed chicken and crushed corn chips. • Dollop with sour cream to serve. Enjoy!
Little cooks: Join the fun and help crush the corn chips!
