Aussie Chicken & Easy-Prep Veggie Bowl with Parmesan Crisp & Herby Mayo
This is a real 'all-rounder' meal. You've got your chicken and three veg, your rapid rice and a fancy Parmesan crispy and herby mayo combo. So simple and so quick! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Prep: 40 mins
Cook: 40 mins
Ingredients
- olive oil
- potato
- carrot
- aussie spice blend
- chicken tenderloins
- zucchini
- vinegar (balsamic or white wine)
- dill & parsley mayonnaise
- beetroot
- parmesan cheese
- kale & spinach
Instructions
- • Preheat oven to 220°C/200°C fan-forced.
• Place sweet potato, carrot & zucchini mix a on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays. - • When veggies have 10 minutes remaining, place Parmesan cheese in even circles (1 per person) on a second lined oven tray.
• Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!).
TIP: The Parmesan crisps will become crisp as they cool. - • Meanwhile, in a medium bowl, combine Aussie spice blend, a drizzle of olive and pinch of salt. Add chicken tenderloins, turn to coat.
• While veggies are cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. - • To tray with roast veggies, add kale & spinach and a drizzle of vinegar, tossing to coat. Season to taste.
• Divide roast veggie-kale toss between bowls. Top with Aussie chicken, dill & parsley mayonnaise and parmesan crisp. Enjoy!