Texan Chicken & Roast Pumpkin-Veggie Medley

Name: Texan Chicken & Roast Pumpkin-Veggie Medley with Baby Leaves & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 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; 1 packet peeled pumpkin pieces

with Baby Leaves & Smokey Aioli

Recipe Development TeamUpdated on March 31, 2026

Get tasty recipes from just $6 per serving

Calories

522 kcal

Protein

39.1g protein

Total

30 minutes

Difficulty

Easy

Under 40g carbs

Calorie Smart

Allergens:

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 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Onion

Beetroot

Carrot

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)

1 packet

peeled pumpkin pieces

Not included in your delivery

olive oil

Nutrition

Energy (kJ)2184 kJ

Calories522 kcal

Fat22.4 g

of which saturates3.4 g

Carbohydrate39.1 g

of which sugars25.7 g

Dietary Fibre10.7 g

Protein39.1 g

Sodium1035 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.

You will need

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• 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. • When there is 15 minutes cooking time remaining, add peeled pumpkin pieces to the tray and roast until tender.

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!