with Pumpkin Veggie Toss & Dill-Parsley Mayo
This colourful meal is done in only four easy steps and uses our delectable Aussie spice blend to coat succulent chicken tenderloins. Enjoy the taste sensation! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Allergens
Utensils
Tags
Olive oil
Zucchini
1
Red onion
1
Peeled & Chopped Pumpkin
1 bag
Chicken tenderloins
1 packet
Dill & parsley mayonnaise
1 packet
Baby spinach leaves
1 bag
Roasted seed mix
1 packet
Aussie spice blend
1 sachet
• Preheat oven to 220°C/200°C fan-forced. Slice zucchini into half-moons. Slice red onion into wedges. • Place peeled & chopped pumpkin, zucchini and onion on a lined oven tray. Drizzle with olive oil and season. • Toss to coat and roast until tender, 20-25 minutes.
• When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • When oil is hot, add chicken tenderloins and Aussie spice blend and cook, tossing occasionally, until browned and cooked through, 2-3 minutes each side. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
• Once veggies are cooked, add baby spinach leaves to oven tray and toss to combine.
• Divide roast veggies between plates and top with Aussie chicken. • Drizzle with dill & parsley mayonnaise. Sprinkle with roasted seed mix.
2718
kJ
Energy (kJ)
40.4
g
Fat
4.8
g
of which saturates
23.9
g
Carbohydrate
18.5
g
of which sugars
7.7
g
Dietary Fibre
47.9
g
Protein
636
mg
Sodium
