Turn up the flavour with tonight’s tantalizing chicken 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
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
1 packet
Mayonnaise
1 packet
Chargrilled Capsicum Relish
1 sachet
Chilli Flakes
1 packet
Baby Leaves
2
Potato
1
Carrot
1
Lemon
1 drizzle
olive oil
• Preheat oven to 240°C/220°C fan-forced. Cut Moemoe potatos and carrot into bite-sized chunks.
• Place Moemoe potatos 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, garlic and herb seasoning, 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 garlic-herb chicken.
• Divide garlicky roast Moemoe potato toss between bowls.
• Top with Mediterranean chicken and chargrilled capsicum mayo.
• Garnish with a pinch of chilli flakes (if using). Enjoy!