Sambal Chicken & Roast Veggie Toss
with Lemon Mayo & Mint
This dish comes with a big juicy warning – it’s too delicious to refuse! Be lured to the table when you get a good wiff of the juicy chicken, marinated in our mild sambal seasoning. Combined with roasted root veggies and a zesty mayo, this dish will have you running back for seconds in no time.
We’ve replaced the lime in this recipe with lemon due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1 sachet
Mild North Indian Spice Blend
2
Kumara
320 g
Chicken Thigh
1 packet
Mint
1 sachet
mild sambal seasoning
1
Carrot
1
Beetroot
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Peel kūmara. Cut kūmara and carrot into bite-sized chunks. Cut beetroot
into 1cm chunks.
• Place veggies on a lined oven tray. Sprinkle over mild North Indian spice
blend, drizzle with olive oil and toss to coat. Season with salt and pepper.
• Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. In a small
bowl, combine the mayonnaise and lemon zest. Season with salt and pepper. Set aside.
• In a medium bowl, combine chicken thigh, mild sambal seasoning, a pinch
of salt and a drizzle of olive oil.
• 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 drizzle with the honey.
Bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• When roast veggies are done, add a generous squeeze of lemon juice to the tray. Gently toss to combine. Season to taste.
• Slice sambal chicken.
• Divide roast veggie toss between plates. Top with chicken.
• Spoon over lemon mayo. Tear over mint. Serve with any remaining lemon
wedges. Enjoy!
