with Cheesy Roasted Veggies & Dill-Parsley Mayo
You can't go wrong with garlic and herbs, or cheesy roasted veggies, or dill-parsley mayo... Know where we're going with this? That's right, this low-carb meal is a greatest hits of our favourite flavours, with juicy chicken breast leading the way. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Beetroot
1
Courgette
1
Parsnip
1
Carrot
1
Chicken breast
1 packet
Garlic & Herb Seasoning
1 sachet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Dill & Parsley Mayonnaise
1 packet
Shredded Cheddar Cheese
1 packet
• Preheat oven to 240°/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip, courgette and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes cook time remaining, sprinkle veggies with shredded Cheddar cheese and bake until golden and melted, 5-8 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper.
• When veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add baby spinach leaves and a drizzle of white wine vinegar to roasted veggies. Toss to coat. • Divide cheesy roasted veggies between plates. Top with and garlic-herb chicken. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!
2345
kJ
Energy (kJ)
31
g
Fat
7.6
g
of which saturates
26.6
g
Carbohydrate
18.2
g
of which sugars
9.3
g
Dietary Fibre
43.4
g
Protein
965
mg
Sodium
