NZ Honey Glazed Chicken
with Roasted Garlic Butter Veggies & Silverbeet
- Eggs
- Soy
Ingredients
2
Garlic
1 sachet
Classic Roast Seasoning
1
Silverbeet
2 packet
Potato
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Parsnip
320 g
Chicken Breast Strips
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place the butter in a heatproof bowl and microwave in 30 second bursts until melted. • Cut potato, carrot and parsnip into bite-sized chunks. • Place veggies and garlic paste on a lined oven tray, drizzle with olive oil and the melted butter, then season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop silverbeet. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast strips and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Remove the pan from heat, then add the honey, turning chicken to coat. Transfer to a plate and cover with foil to rest for 5 minutes. • While chicken is resting, add silverbeet and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. Microwave veggies on high until just tender, 2-3 minutes. Drain any access water, then return to the bowl. Season and cover to keep warm. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide chicken, roasted butter potatoes and garlic greens between plates. • Serve with garlic aioli.
