Louisiana Baked Chicken with Herb-Roasted Veggies & Dill-Parsley Slaw
Top rated | Available all April- Eggs
- Soy
Load up chicken with flavour before baking it until golden and tender. Smokey, Southern-inspired, Louisiana spice blend and a creamy dill-parsley slaw will combine to make a sensational dinner that everyone will happily devour! *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
2
potato
1 sachet
Garlic & Herb Seasoning
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
chicken breast
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the veggies!
• Meanwhile, add shredded cabbage mix, baby spinach leaves, 1/2 the dill & parsley mayonnaise and a drizzle of olive oil in a medium bowl. Season and toss to coat. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat.
• When veggies have 12 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Bake until cooked through, 6-10 minutes (depending on size).
• Slice Louisiana baked chicken. • Divide chicken, herb-roasted veggies and creamy slaw between plates. • Serve with remaining dill-parsley mayo. Enjoy!
