Classic Chicken & Cheesy Cauliflower

Name: Classic Chicken & Cheesy Cauliflower with Pear Salad & Mayo
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 packet chicken breast; ½ pear; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 packet mayonnaise; 1 sachet Aussie Spice Blend; 1 packet Shredded Cheddar Cheese; 1 sachet Nan's Special Seasoning

with Pear Salad & Mayo

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We've stepped up every element of this sublime low-carb dinner, from cheesy roasted cauliflower with a pop of spices to flavourful strips of seared chicken breast and a lip-smacking creamy mayo.

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

Tags:

Under 30g carbs

•Calorie Smart

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

1 portion

cauliflower

carrot

1 packet

chicken breast

pear

1 bag

salad leaves

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 sachet

Aussie Spice Blend

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2184 kJ

Fat28.9 g

of which saturates9.1 g

Carbohydrate24.5 g

of which sugars15.1 g

Dietary Fibre4.7 g

Protein39.9 g

Sodium1419 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 220°C/200°C fan-forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend. Toss to coat. Roast until tender, 20 minutes. • Remove from oven, then sprinkle with shredded Cheddar cheese and bake until golden and melted, a further 5-8 minutes.

• When veggies have 10 minutes cook time remaining, cut chicken breast into 2cm-thick strips. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. Add chicken strips and toss to combine. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes.

• Meanwhile, thinly slice pear (see ingredients). • In a second medium bowl, combine pear, mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Toss to combine. Season to taste.