Double Spiced Chicken & Roast Veggie Traybake
with Cheddar Cheese & Smokey Aioli
Looks can be deceiving, this dinner may look like chicken and roast veggies but we ask you to have another glance. You may discover the gooey layer of baked Cheddar cheese over the veggies, that’s because it’s all roasted on one tray for your convenience!
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
Ingredients
1
Beetroot
1
leek
1 tin
sweetcorn
1
parsnip
1 packet
peeled pumpkin pieces
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2 packet
chicken breast
1 sachet
All-American Spice Blend
1 packet
parsley
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Thinly slice leek. Drain sweetcorn. Cut parsnip into bite-sized chunks. • Place beetroot, parsnip, sweetcorn, leek and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Slice the chicken. • Divide cheesy roast veggie traybake between bowls. Top with spiced chicken. • Tear over parsley leaves and serve with smokey aioli. Enjoy!
