with Italian Truffle Mayo
In four simple steps, 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.*
Allergens
Utensils
Tags
Olive oil
Potato
1
Garlic & herb seasoning
1 sachet
Chicken breast
1 packet
Italian truffle mayonnaise
1 packet
Baby spinach leaves
1 bag
Carrot
1
Zucchini
1
Nan's special seasoning
1 sachet
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. Cut potato, zucchini and carrot into bite-sized chunks. • Place our hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season, then add chicken breast, turning to coat.
• Place veggies on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool. • When roast veggies have cooled a little, add baby spinach leaves and a drizzle of vinegar to oven tray and gently toss to combine.
• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• Slice chicken. • Divide roast veggie toss and garlicky chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!
1892
kJ
Energy (kJ)
20.6
g
Fat
2.7
g
of which saturates
24.8
g
Carbohydrate
10.8
g
of which sugars
40.4
g
Protein
1036
mg
Sodium
