Texan Chicken Strips & Root Veggie Medley

Name: Texan Chicken Strips & Root Veggie Medley with Baby Leaves & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Red Onion; 1 packet Smokey Aioli; 320 g Chicken Breast Strips; 1 tin Sweetcorn; 1 packet Baby Leaves; 1 White Turnip; 1 sachet All-American Spice Blend; 1 Beetroot; 1 Kumara; 1 drizzle olive oil

with Baby Leaves & Smokey Aioli

Get up to $175 off

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.

Tags:

Calorie Smart

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

320 g

Chicken Breast Strips

1 tin

Sweetcorn

1 packet

Baby Leaves

White Turnip

1 sachet

All-American Spice Blend

Beetroot

Kumara

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories529 kcal

Energy (kJ)2210 kJ

Fat22.7 g

of which saturates3.4 g

Carbohydrate40.5 g

of which sugars24.7 g

Dietary Fibre8.4 g

Protein37.6 g

Cholesterol0 mg

Sodium960 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. • Cut beetroot into 1cm chunks. • Peel orange kumara. Cut kumara and white turnip 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 the veggies between two trays.

• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a large bowl. • Add chicken breast strips, season with salt and pepper 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 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 root veggie medley between bowls and top with Texan chicken. • Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!