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Island-Spiced Chicken & Roasted Veggies

Island-Spiced Chicken & Roasted Veggies

with Tomato Salad & Lemon Aioli

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We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and veggies some Jamaican mojo. Colourful veggies with salsa and lemon aioli bring added excitement to this devilishly delicious dish.

Allergens:Eggs

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

kumara

1

beetroot

1

brown onion

1

carrot

1

tomato

½

long green chilli

½

lemon

1 sachet

mild Caribbean jerk seasoning

1 packet

chicken thigh

1 packet

garlic aioli

(ContainsEggs)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2330 kJ
Fat22.3 g
of which saturates3.7 g
Carbohydrate47 g
of which sugars26.3 g
Dietary Fibre0 g
Protein37.4 g
Cholesterol0 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara and beetroot (both unpeeled) into 1cm chunks. Slice the brown onion into 3cm wedges. Cut the carrot (unpeeled) into 2cm chunks. Place the kumara, beetroot, onion and carrot on an oven tray lined with baking paper. Add the salt, drizzle with olive oil and season with pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

While the veggies are roasting, roughly chop the tomato. Finely chop the long green chilli (if using). Zest the lemon to get a pinch, then slice into wedges.

3

In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add the chicken thigh and toss to coat.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until golden and cooked through, 10-14 minutes. TIP: Don't worry if the spice blend chars a little in the pan – this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, combine the garlic aioli and a generous squeeze of lemon juice in a small bowl. Set aside. Add the baby spinach leaves, chilli (if using), tomato, the lemon zest, a squeeze of lemon juice and a drizzle of olive oil to a large bowl. Season to taste and toss to combine.

6

Slice the chicken. Divide the island-spiced chicken, roasted veggies and salad between plates. Spoon any resting juices over the chicken and serve with the lemon aioli.