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Spiced Chicken & Bacon Roast Veggie Toss

Spiced Chicken & Bacon Roast Veggie Toss

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

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

parsnip

1

red onion

1 packet

peeled & chopped pumpkin

1 packet

chicken breast

½ packet

diced bacon

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 sachet

Aussie spice blend

Not included in your delivery

1

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Transfer the roasted veggies to a large bowl along with the bacon and baby spinach leaves. Toss to coat and season with pepper.

6

Slice the spiced chicken. Divide the bacon roast veggie toss between plates, then top with the chicken. Serve with the dill & parsley mayonnaise.