Double Spiced Chicken & Zesty Roast Veggie Toss
with Hollandaise & Almonds- Almond
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
There’s something special about a root vegetable, we can’t get enough of them! Therefore, this dish is chocked full of those yummy colourful veggies. Gently spiced chicken is cooked to juicy tender perfection and a drizzle of hollandaise adds extra flavour. *We’ve replaced the walnuts in this recipe with slivered almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
beetroot
1
parsnip
½
Onion
1 packet
peeled pumpkin pieces
1 packet
Slivered Almonds
(Contains: Almond; )
2 packet
chicken breast
1 sachet
Aussie Spice Blend
1 packet
Baby Leaves
1 packet
Hollandaise
(Contains: Gluten, Eggs, Fish, Milk, Traces of Cashew, Almond, Sesame, Soy, May contain traces of allergens; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help toss the veggies.
• While the veggies are roasting, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.
• Slice spiced chicken. • Divide zesty roast veggie toss between plates. Top with chicken and hollandaise. • Garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the walnuts.
