American-Spiced Chicken Steaks
with Roast Veggie Toss & Smokey Aioli
Sweet and mild All-American spices add a ton of flavour to these chicken steaks. Combined with a colourful roast veggie medley tossed with baby spinach, and a delightful smokey aioli on the side, this modern and delicious combo will be happily devoured by all.
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
2
carrot
1 tin
sweetcorn
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
½ sachet
All-American spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Slice carrot into thick rounds. • Drain the sweetcorn.
• Divide sweet potato, carrot and corn kernels between two lined oven trays. • Drizzle veggies with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, combine All-American spice blend with a drizzle of olive oil in a large bowl. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Season, then add chicken, turning to coat.
• Return frying pan to medium-high heat. When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend may char in the pan, this adds to the flavour!
• In a large bowl, combine roasted veggies, baby spinach leaves and 1/4 of the smokey aioli. • Toss to coat. • Season to taste.
• Slice American-spiced pork steaks. • Divide roast veggie toss between plates. Top with pork. Dollop over remaining smokey aioli to serve. Enjoy!