Garlic & Herb Chicken
with Romesco Roast Veggies & Mayonnaise
- Sulphites
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Peeled Pumpkin Pieces
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Baby Spinach Leaves
1
White Turnip
1
Carrot
1
Parsnip
1 sachet
Lemon Pepper Seasoning
320 g
Chicken Breast
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into bite-sized chunks. Thinly slice turnip. • Place carrot and parsnip on a lined oven tray. Drizzle with olive oil and season with zesty chilli salt (see ingredients). Toss to coat. Roast until tender, 20-25 minutes. • When veggies have 15 minutes cook time remaining, add peeled pumpkin pieces to the tray and roast until tender.
If you've swapped your pork loin steaks for chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken steaks, garlic & herb seasoning and a drizzle of olive oil. Heat the pan as above. Cook chicken steaks until cooked through (when it is no longer pink inside), 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• In a small bowl, combine chargrilled capsicum relish and mayonnaise. • Add baby spinach leaves to the tray with zesty roasted veggie and toss to combine.
Slice the garlic and herb chicken.
