with Baby Spinach Leaves & Hummus
We're in our light and bright era so only a salad will do. We're giving chicken a flavour upgrade with our trusty Aussie seasoning. Served on a bed of warm roast veggies tossed with spinach, this is one delish dinner. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Utensils
Tags
Baby spinach leaves
1 packet
Beetroot
1
Chicken breast
330 g
Mustard Mayo
1 packet
Peeled & Chopped Pumpkin
1 packet
Aussie spice blend
1 sachet
Zucchini
1
Olive oil
1 drizzle
• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini and beetroot into 1cm chunks.
• Transfer peeled & chopped pumpkin, zucchini and beetroot to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat.
Little cooks: Help toss the chicken in the spice blend!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 3-6 minutes each side.
• Transfer chicken to a lined oven tray and bake until cooked through (when it’s no longer pink inside), 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the veggie tray, add baby spinach leaves. Gently toss to combine. Season to taste.
• Slice chicken.
• Divide veggie medley between plates. Top with Aussie chicken.
• Serve with a dollop of hummus. Enjoy!
Little cooks: Take the lead by tossing the spinach with the veggies!
399
kcal
Calories
1670
kJ
Energy (kJ)
17.9
g
Fat
2.5
g
of which saturates
17.7
g
Carbohydrate
13.9
g
of which sugars
6.3
g
Dietary Fibre
41.6
g
Protein
0
mg
Cholesterol
726
mg
Sodium
with Baby Spinach Leaves & Mustard Mayo
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