Smokey Chicken & Roast Veggie Traybake

Name: Smokey Chicken & Roast Veggie Traybake with Cheddar Cheese & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 beetroot; 1 carrot; 1 parsnip; 1 tin sweetcorn; 1 packet peeled pumpkin pieces; 1 packet Shredded Cheddar Cheese; 1 packet chicken breast; 1 sachet barbecue seasoning; 1 bag parsley; 1 packet Smokey Aioli

with Cheddar Cheese & Smokey Aioli

Get up to $175 off

Looks can be deceiving, this dinner may look like chicken and roast veggies but we ask you to have another glance. You may discover the gooey layer of baked Cheddar cheese over the veggies, that’s because it’s all roasted on one tray for your convenience!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Easy Prep

•Kid Friendly

Allergens:

Milk

•Egg

•Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

carrot

parsnip

1 tin

sweetcorn

1 packet

peeled pumpkin pieces

1 packet

Shredded Cheddar Cheese

1 packet

chicken breast

1 sachet

barbecue seasoning

1 bag

parsley

1 packet

Smokey Aioli

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2545 kJ

Fat31.8 g

of which saturates8.2 g

Carbohydrate34.9 g

of which sugars23.7 g

Protein44.5 g

Sodium1276 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut carrot and parsnip into bite-sized chunks. Drain the sweetcorn. • Place beetroot, carrot, parsnip, sweetcorn and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy, 5 minutes.

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked through when it's no longer pink inside.

• Slice the chicken. • Divide smokey chicken and cheesy roast veggie traybake between bowls. • Tear over parsley leaves and serve with smokey aioli. Enjoy!

Little cooks: Help tear over the parsley.