NZ Peri Peri Chicken & Roast Pumpkin Toss
with Garlic Aioli
- Eggs
- Soy
Ingredients
1 packet
Peeled Pumpkin Pieces
1
Red Onion
320 g
Chicken Breast Strips
1 tin
Sweetcorn
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Baby Spinach Leaves
1
Carrot
1 sachet
All-American Spice Blend
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut beetroot into small chunks. Cut carrot into bite-sized chunks. • Place onion, beetroot, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken strips, then season and turn to coat.
• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In the same 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, add baby spinach leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.
• Slice American-style chicken. • Divide roast veggie toss between plates and top with chicken. • Spoon over any resting juices from the pan. • Top with smokey aioli to serve. Enjoy!
