[Easy] NZ Aussie Chicken Ciabatta Tray Bake
with Roast Veggies & Baby Spinach
- Wheat
- Gluten
- Soy
- Eggs
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
Ingredients
1
Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
320 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 packet
Garlic Aioli
(Contains: Soy, Eggs)
1
Parsnip
Nutrition
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the ciabatta into 2 cm chunks. Roughly chop the garlic. Cut the carrot and parsnip into 2 cm chunks. Place the veggies in a baking tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast for 10 minutes. In a lined oven tray, place the ciabatta with a drizzle of olive oil and toast in the oven till crisp, 12-15 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, cut the chicken thigh into 2cm chunks. In a large frying pan, heat the butter over a medium heat. When the butter is hot, cook the chicken, tossing, until browned, 5-6 minutes. Add the Aussie spice blend, chicken stock powder and water, and bring to a boil, 3-4 minutes. After the veggies have roasted for 10 minutes, gently remove the oven tray, then add the chicken. Bake until the veggies are tender and chicken is cooked through, 15-20 minutes.
When the veggies and chicken are done, add the baby spinach leaves and the toasted ciabatta chunks to the tray. Toss to combine and season to taste.
Divide the Aussie chicken ciabatta tray bake with roast veggies and baby spinach between plates. Drizzle with the garlic aioli.
