with Dill-Parsley Mayo & Crispy Shallots
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy Aussie spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of crispy shallots for an outstanding pairing of flavours – without the sweat and tears. *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
Brown Onion
1
Beetroot
1
Peeled Pumpkin Pieces
1 packet
Baby spinach leaves
1 bag
Crispy Shallots
1 packet
Dill & Parsley Mayonnaise
1 packet
Chicken Drumstick Fillet
1 packet
Aussie Spice Blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut onion into quarters. Cut beetroot into small chunks. • Place onion, beetroot 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 15 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook boneless chicken drumsticks and Aussie spice blend, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine baby spinach leaves and roasted veggies in a large bowl.
• Slice spiced chicken. • Divide roast pumpkin toss between plates. Top with chicken. • Dollop over dill & parsley mayonnaise. Garnish with crispy shallots to serve. Enjoy!
2043
kJ
Energy (kJ)
25.6
g
Fat
4.9
g
of which saturates
27.3
g
Carbohydrate
13.8
g
of which sugars
5.8
g
Dietary Fibre
35.3
g
Protein
812
mg
Sodium
