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.
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
Ingredients
2
Potato
1
Carrot
1 sachet
Garlic & Herb Seasoning
½
Lemon
1 packet
Mayonnaise
(Contains Egg; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!