South American-Style Chicken & Roast Veggie Bacon Toss
with Onion Chutney & Mayo- Sulphites
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
This heavenly chicken coated in our South American seasoning is full of flavour, thanks to red capsicum, onion and garlic. Add a medley of veggies, sweet chutney and a dollop of creamy mayo and it’s satisfaction, guaranteed!If you chose to swap, upgrade or add protein, follow the custom recipe steps. *Unfortunately, this week's pumpkin was in short supply, so we've replaced it with potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
2
potato
1
beetroot
1 sachet
South American Seasoning
1 packet
chicken thigh
1 packet
Onion Chutney
(Contains: Sulphites; )
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
diced bacon
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Cut beetroot into small chunks.
• Divide carrot, potato and beetroot between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, combine South American seasoning and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken thigh and turn to coat.
• When the veggies have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add onion chutney and a splash of water and turn chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• When the veggies are done, combine them on one tray, then add bacon and baby spinach leaves and toss to combine. Season to taste.
• Slice South American-style chicken. • Divide roast veggie bacon toss between bowls. Top with chicken. • Spoon over remaining glaze from the pan. Serve with mayonnaise. Enjoy!
