Spiced Chicken & Oregano Roast Veggie Toss
with Pickled Onion & Mayo
Chicken and veggies, it’s a staple go-to for any dinner. Tonight we're going to mix it up! Cooking the chicken in our Aussie spice blend gives it an additional burst of flavour, then smoothed over with a roast veggie toss dressed with Parmesan cheese and oregano.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
carrot
1
parsnip
1
beetroot
1 sachet
dried oregano
2 clove
garlic
½
Onion
1 packet
Chicken Drumstick Fillet
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. Thinly slice onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of salt and sugar. Scrunch onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside.
• In a medium bowl, combine garlic, Aussie spice blend and a drizzle of olive oil. Add chicken drumstick fillet, turn to coat and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 12-14 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Drain pickled onion. • When the veggies are done, remove tray from the oven, add pickled onion and toss to combine.
• Slice spiced chicken. • Divide chicken and oregano roast veggie toss between plates. • Sprinkle over grated Parmesan cheese and serve with a dollop of mayonnaise. Enjoy!
