Texan Chicken & Roast Root Veggie Medley
with Baby Leaves & Smokey Aioli- Eggs
- Soy
Get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast strips with our All-American spice blend, roast a chunky veggie toss and dollop smokey aioli over the whole shebang. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Ingredients
½
Onion
1
beetroot
1
carrot
1
potato
1 packet
Chicken Breast Strips
1 sachet
All-American Spice Blend
1 tin
Sweetcorn
1 packet
Baby Leaves
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut beetroot into 1cm chunks. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a large bowl. Add chicken breast strips, then season and turn to coat.
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are popping out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.
• Divide roast veggie medley between bowls and top with Texan chicken strips. • Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!
