Aussie Chicken & Easy-Prep Veggie Bowl
with Parmesan Crisp & Herby Mayo
This is a real 'all-rounder' meal. You've got your chicken and three veg, your rapid rice and a fancy Parmesan crispy and herby mayo combo. So simple and so quick!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
potato
1
carrot
1
zucchini
1
beetroot
1 packet
chicken tenderloins
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
kale & spinach
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place sweet potato, carrot & zucchini mix a on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• When veggies have 10 minutes remaining, place Parmesan cheese in even circles (1 per person) on a second lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!).
TIP: The Parmesan crisps will become crisp as they cool.
• Meanwhile, in a medium bowl, combine Aussie spice blend, a drizzle of olive and pinch of salt. Add chicken tenderloins, turn to coat. • While veggies are cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side.
• To tray with roast veggies, add kale & spinach and a drizzle of vinegar, tossing to coat. Season to taste. • Divide roast veggie-kale toss between bowls. Top with Aussie chicken, dill & parsley mayonnaise and parmesan crisp. Enjoy!