with Garlic Sauce & Pepitas
The key to creating a meal that's both carb conscious and satisfying? Having a mixture of flavours and textures, and plenty of protein. This Aussie-spiced chicken dish ticks all those boxes. Enjoy! *This recipe is under 650kcal per serving and under 40g carbohydrates 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!*
Allergens
Utensils
Tags
Olive oil
1
Carrot
1
Sweet potato
1
Parsnip
1
Tomato
1
Chicken breast
1 packet
Kale
1 bag
Garlic Sauce
1 packet
Pepitas
1 packet
Aussie spice blend
1 sachet
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, sweet potato and parsnip into bite-sized chunks. Cut tomato into thick wedges. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, place your hand flat on top of each chicken breast. Slice through horizontally to make two thin steaks.
• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add chicken, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Set aside. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Combine roasted veggies on one of the oven trays. • Add baby spinach leaves. Gently toss to combine.
• Slice Aussie-spiced chicken. • Divide chicken and roast veggie toss between plates. • Drizzle with garlic sauce. Sprinkle with pepitas to serve. Enjoy!
2141
kJ
Energy (kJ)
22.4
g
Fat
3.7
g
of which saturates
31.5
g
Carbohydrate
18.3
g
of which sugars
13.4
g
Dietary Fibre
43.8
g
Protein
730
mg
Sodium
