Garlic Chicken & Cauliflower-Kale Traybake
with Potato & Truffle Mayo
Tonight, whip up an easy garlic chicken dish that is an all-time classic. To keep the carbs in check, we've added a bountiful roast veggie toss that nips that carb craving in the bud. We've also added our favourite truffle mayo to take this one up a notch.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, this week’s carrot was in short supply, so we’ve replaced it with zucchini. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1
potato
1
zucchini
1
cauliflower
1 sachet
garlic & herb seasoning
1 sachet
Nan's special seasoning
1 bunch
kale
1 packet
chicken thigh
1 packet
Italian truffle mayonnaise
(Contains Egg;)
Not included in your delivery
Olive Oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and zucchini into bite-sized chunks. Cut cauliflower into small florets. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive
oil. Season, then add chicken thigh, turning to coat. Little cooks: Take charge by combining the chicken with the seasoning!
• Place veggies on lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.
Little cooks: Help with sprinkling over the seasoning and tossing the veggies.
• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add chicken and and cook until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through (when no longer pink inside), 12-14 minutes.
• Slice chicken. • Divide roast cauliflower-kale medley and garlic chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!