Smokey Baked Chicken & Herb Potatoes
with Roast Broccoli, Slaw & Dill-Parsley Mayo
- Eggs
- Soy
Load up chicken with flavour before baking it until golden and tender. Smokey All-American spice blend and a creamy dill-parsley slaw will combine to make a sensational dinner that everyone will happily devour!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1
Broccoli
3
Potato
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks.
• Cut broccoli (see ingredients) into small florets, then roughly chop stalk.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic
& herb seasoning and season with salt and pepper. Toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, to a medium bowl, add shredded cabbage mix, baby spinach
leaves, half the dill & parsley mayonnaise and a drizzle of olive oil. Season
with salt and pepper. Toss to coat, then set aside.
• In a second medium bowl, combine All-American spice blend and a
drizzle of olive oil. Add chicken breast, season with salt and pepper and
turn to coat.
Little cooks: Help combine the ingredients for the slaw!
• When the 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.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Slice chicken.
• Divide smokey baked chicken, herb potatoes, roast broccoli and slaw
between plates.
• Serve with the remaining dill-parsley mayo. Enjoy!
Little cooks: Add the finishing touch and dollop over the herby mayo!
