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Lemon-Pepper Chicken & Capsicum Mayo
Lemon-Pepper Chicken & Capsicum Mayo

Lemon-Pepper Chicken & Capsicum Mayo

with Garlicky Roast Potato Toss & Chilli Flakes

Turn up the flavour with tonight’s tantalising pork dish, served with a smokey chargrilled capsicum mayo that brings a burst of sunny zest to every bite. Paired with garlicky roasted potatoes for a hearty twist and a sprinkle of chilli flakes for just the right kick, this dish is a fun, bold blend of spice, crunch, and creamy goodness.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Eggs
Sulphites

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Carrot

1 sachet

Garlic & Herb Seasoning

½

Lemon

1 packet

Mayonnaise

1 packet

Chargrilled Capsicum Relish

1 packet

chicken breast

1 sachet

lemon pepper spice blend

1 packet

Baby Leaves

pinch

chilli flakes

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2160 kJ
Calories516 kcal
Fat15.3 g
of which saturates2.2 g
Carbohydrate45.8 g
of which sugars11 g
Dietary Fibre8.9 g
Protein42.9 g
Sodium1330 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

Baking Paper
Baking Tray
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place potato and carrot on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine mayonnaise and chargrilled capsicum relish. • In a medium bowl, combine chicken steaks, lemon pepper spice blend, a pinch of salt and a drizzle of olive oil.

3
3

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. • Once veggies are done, add baby spinach leaves to oven tray with a squeeze of lemon juice and toss to combine.

4
4

• Slice chicken. • Divide garlicky roast potato toss between bowls. • Top with Mediterranean chicken and chargrilled capsicum mayo. • Garnish with a pinch of chilli flakes (if using). Enjoy!

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