Seared Chicken & Paprika Roast Veg
with Thyme & Beetroot Relish
- Sulphites
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Sesame
- Milk
Take the fuss out of dinner tonight with this one-tray wonder packed with all our favourites and seasoned to perfection in our smokey paprika blend. Simply toss your courgette and roast veg mix onto the tray with chicken breast and fresh rosemary, pop it all in the oven to roast until golden and finish with a dollop of sweet beetroot relish for a soul-warming winter meal.
Ingredients
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
320 g
Chicken Breast
2 packet
Roast Veggie Mix
(Contains: Sulphites)
1 sachet
Thyme
1
Courgette
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Pick thyme leaves (see ingredients).
- Slice courgette into thin rounds.
- Cut chicken breast into 2cm chunks.
- Place roast veggie mix, courgette and thyme on a lined oven tray.
- Sprinkle veggies with paprika spice blend (see ingredients), a pinch of salt and a good drizzle of olive oil and toss to coat.
- Spread out evenly, then roast until just tender, 10 minutes.
TIP: If your baking tray is crowded, divide between two trays.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Divide chicken and paprika veg between plates.
- Serve with beetroot relish. Enjoy!
