• Grilled Bbq Spiced Chicken And Roasted Veggie Delight
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Grilled Bbq Spiced Chicken And Roasted Veggie Delight

Grilled Bbq Spiced Chicken And Roasted Veggie Delight

  1. 160g Grams Chat Potatoes
  2. 150g Grams Free-Range Chicken Breast Fillets
  3. 30g Grams Mixed Salad
  4. 1 tbsp Tbsp Bbq Spice Mix
  5. 1 Carrots
  6. 1 Zucchini
  7. 1 tbsp Salt & Pepper*
  8. 1 tbsp Extra Virgin Olive Oil*
  9. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 320g Grams Chat Potatoes
  2. 300g Grams Free-Range Chicken Breast Fillets
  3. 60g Grams Mixed Salad
  4. 2 tbsp Tbsp Bbq Spice Mix
  5. 2 tbsp Extra Virgin Olive Oil*
  6. 1 Carrots
  7. 1 Zucchini
  8. 1 tbsp Salt & Pepper*
  9. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 480g Grams Chat Potatoes
  2. 450g Grams Free-Range Chicken Breast Fillets
  3. 90g Grams Mixed Salad
  4. 3 tbsp Tbsp Bbq Spice Mix
  5. 3 tbsp Extra Virgin Olive Oil*
  6. 2 Carrots
  7. 2 Zucchini
  8. 2 tbsp Salt & Pepper*
  9. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 640g Grams Chat Potatoes
  2. 600g Grams Free-Range Chicken Breast Fillets
  3. 120g Grams Mixed Salad
  4. 4 tbsp Tbsp Bbq Spice Mix
  5. 4 tbsp Extra Virgin Olive Oil*
  6. 2 Carrots
  7. 2 Zucchini
  8. 2 tbsp Salt & Pepper*
  9. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 960g Grams Chat Potatoes
  2. 900g Grams Free-Range Chicken Breast Fillets
  3. 180g Grams Mixed Salad
  4. 6 tbsp Tbsp Bbq Spice Mix
  5. 6 tbsp Extra Virgin Olive Oil*
  6. 3 Carrots
  7. 3 Zucchini
  8. 3 tbsp Salt & Pepper*
  9. Lemon

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Preheat oven to 200°c.
  2. Quater chat potatoes.
  3. Peel carrots and thinly slice into 0.3 cm rounds.
  4. Slice zucchini into 0.6 cm rounds.
  5. Rinse mixed salad leaves.
  6. Cut lemon into wedges, juice (1 tsp/person).
  7. Pat chicken dry with paper towls.

Method:

  1. For the dressing, whisk balsamic vinegar with the olive oil used in the salad (3:1 oil-to-vinegar ratio). Season with salt and pepper.
  2. Arrange mixed salad leaves on a platter and drizzle with dressing. Top with sliced chicken and roasted vegetables. Garnish with lemon wedges.
  3. Heat an oiled grill plate or non-stick frying pan over medium to high heat. Cook chicken for 5-6 minutes on each side. Remove, cover with foil, and rest for 5 minutes. Thickly slice.
  4. In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil (1 tbsp/person), sprinkle with half the bbq spice mix and season with salt and pepper. Toss to coat evenly.
  5. Transfer potatoes and carrots to a large baking dish or sheet pan (use two pans for 4 or 6 servings to avoid crowding), spreading them in a single layer. Reserve zucchini in the bowl, covered. Roast potatoes and carrots for 10 minutes.
  6. Meanwhile, in a bowl, mix chicken breast fillets with lemon juice, olive oil (1 tsp/person), and remaining bbq spice mix. Toss to coat evenly.
  7. Remove baking dish from oven. Add reserved zucchini to the pan, tossing gently with the partially roasted potatoes and carrots to coat with pan juices. Spread all vegetables in a single layer. Roast for an additional 10-15 minutes, stirring halfway, until potatoes are tender and golden, carrots are caramelized, and zucchini is tender with slight browning.
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