with Herbed Mayo & Slivered Almonds
Who doesn’t love a little spice on their chicken? Coated in our punchy Kiwi spice blend, the chicken crisps up in the pan until golden. Serve it on a bed of effortless roasted veggies and finish with a sprinkle of almonds for a bold, balanced meal. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Dill & Parsley Mayonnaise
1 packet
Red Onion
1
Baby spinach leaves
1 packet
Chicken breast
320 g
White turnip
1
Kiwi Spice Blend
1 sachet
Peeled Pumpkin Pieces
1 packet
Parsley
1 packet
Slivered Almonds
1 packet
Olive oil
1 drizzle
• Preheat oven to 240°C/220°C fan-forced.
• Cut onion (see ingredients) into quarters.
• Cut white turnip into bite-sized chunks.
• Place onion, turnip and peeled pumpkin pieces on a lined oven tray.
Drizzle with olive oil and season with salt and pepper. Toss to coat, spread
out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 10 minutes cook time remaining, cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken and Kiwi spice blend, tossing occasionally,
until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• To the tray of roast veggies, add baby spinach leaves and toss to combine.
TIP: Transfer veggies and baby spinach to a bowl if your tray is getting crowded.
• Divide pumpkin toss between plates. Top with Kiwi-spiced chicken.
• Dollop over dill & parsley mayonnaise. Tear over parsley and garnish with
slivered almonds (see ingredients) to serve. Enjoy!
2460
kJ
Energy (kJ)
588
kcal
Calories
32.5
g
Fat
3.7
g
of which saturates
26.7
g
Carbohydrate
15.3
g
of which sugars
6.6
g
Dietary Fibre
46.2
g
Protein
0
mg
Cholesterol
726
mg
Sodium
