Smokey Chicken & Roast Veggie Traybake
with Cheddar Cheese & Smokey Aioli- Milk
- Eggs
- Soy
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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
beetroot
1
carrot
1
parsnip
1 tin
sweetcorn
1 packet
peeled pumpkin pieces
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
chicken breast
1 sachet
barbecue seasoning
1 bag
parsley
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut carrot and parsnip into bite-sized chunks. Drain the sweetcorn. • Place beetroot, carrot, parsnip, sweetcorn 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, 5 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine barbecue seasoning 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).
TIP: The chicken is cooked through when it's no longer pink inside.
• Slice the chicken. • Divide smokey chicken and cheesy roast veggie traybake between bowls. • Tear over parsley leaves and serve with smokey aioli. Enjoy!
Little cooks: Help tear over the parsley.
