Double Cheesy BBQ Chicken
with Rainbow Slaw & Roast Veggies- Milk
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
640 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
White Turnip
1
Carrot
1 packet
Shredded Cabbage Mix
1
Beetroot
Nutrition Values
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.
Custom Recipe: If you've doubled your chicken breast, cook in batches for the best results.
Custom Recipe: Return all chicken to the pan before adding the BBQ sauce and continue as above.
• 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.
• Divide cheesy BBQ chicken between plates. • Serve with roast veggies and creamy rainbow slaw. Enjoy!
