Double Spiced Chicken & Zesty Roast Veggie Toss
with Hollandaise & Walnuts- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
- Fish
- Traces of Cashew
- Almond
Zest it up, the veggies are getting a hearty coating of our favourite citrus fruit, the lemon. Roasting them in a zesty and peppery seasoning really gives a punch to your three veg that you didn’t know you needed. There’s a little bit of spice to elevate the chicken too. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
beetroot
1
parsnip
1 packet
peeled pumpkin pieces
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
2 packet
chicken breast
1 bag
baby spinach leaves
1
Brown Onion
1 sachet
lemon pepper spice blend
1 packet
Hollandaise
(May be present: Gluten, Sesame, Milk, Soy, Eggs, Fish, Cashew, Almond)
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Sprinkle over lemon pepper spice blend. Drizzle with olive oil and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, roughly chop walnuts. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it's no longer pink inside.
• When the veggies are done, add baby spinach leaves and a drizzle of vinegar to the tray and toss to combine.
Little cooks: Help toss the roast veggies.
• Slice spiced chicken. • Divide zesty roast veggie toss between plates. Top with chicken and Hollandaise sauce. • Garnish with toasted walnuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the walnuts. Enjoy!
