Double Texan Chicken & Root Veggie Medley

Name: Double Texan Chicken & Root Veggie Medley with Baby Leaves & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Red Onion; 1 packet Smokey Aioli; 640 g Chicken Breast Strips; 1 tin Sweetcorn; 1 packet Baby Leaves; 1 Parsnip; 1 Carrot; 1 sachet All-American Spice Blend; 1 Beetroot

with Baby Leaves & Smokey Aioli

Get up to $175 off

Get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast strips with our All-American spice blend, roast a chunky veggie toss and dollop smokey aioli over the whole shebang.

Tags:

High Protein

•Bestseller

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

640 g

Chicken Breast Strips

1 tin

Sweetcorn

1 packet

Baby Leaves

Parsnip

Carrot

1 sachet

All-American Spice Blend

Beetroot

Nutrition Values

Calories609 kcal

Energy (kJ)2550 kJ

Fat23.3 g

of which saturates4.3 g

Carbohydrate30.2 g

of which sugars20.7 g

Dietary Fibre8.4 g

Protein69.3 g

Cholesterol0 mg

Sodium990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut beetroot into 1cm chunks. Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a large bowl. Add chicken breast strips, then season and turn to coat.

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are popping" out."

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips, tossing occassinoally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.

• Divide roast veggie medley between bowls and top with Texan chicken strips. • Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!