Classic Chicken & Cheesy Cauliflower
with Pear Salad & Mayo
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.
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
1 portion
cauliflower
1
carrot
1 packet
chicken breast
½
pear
1 bag
salad leaves
1 packet
mayonnaise
(ContainsEggs)1 sachet
Aussie spice blend
1 packet
shredded Cheddar cheese
(ContainsMilk)1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
• 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.
• Divide classic chicken, cheesy roasted veggies and pear salad between plates. • Serve with mayonnaise.