Spiced Chicken & Bacon Roast Veggie Toss

Name: Spiced Chicken & Bacon Roast Veggie Toss with Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 potato; 1 parsnip; 1 onion; 1 packet peeled pumpkin pieces; 1 packet chicken breast; ½ packet diced bacon; 1 bag baby spinach leaves; 1 packet Dill & Parsley Mayonnaise; 1 sachet Aussie Spice Blend

with Dill-Parsley Mayo

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Who doesn’t like a bit of char on their chicken? This one gets a coating of our famous Aussie-style spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies and a sprinkling of bacon bits for an outstanding pairing of flavours.

Tags:

Kid Friendly

Allergens:

Eggs

•Soy

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

onion

1 packet

peeled pumpkin pieces

1 packet

chicken breast

½ packet

diced bacon

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)2848 kJ

Fat37.2 g

of which saturates6.9 g

Carbohydrate44.1 g

of which sugars11.5 g

Protein42.1 g

Sodium961 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the potato and parsnip into bite-sized chunks. Slice the red onion into wedges. Divide the potato, parsnip, red onion and peeled & chopped pumpkin between two lined oven trays. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.

While the veggies are roasting, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add the chicken breast and turn to coat.

When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Remove the bottom tray from the oven, then slightly push the veggies to one side. Transfer the chicken to the tray and bake until cooked through, 6-10 minutes (depending on size). Transfer the chicken to a plate and cover with foil to rest.

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

While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the diced bacon (see ingredients), breaking it up with a spoon, until golden, 4-5 minutes.