Baked Chicken and Smoky Aioli

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs carrot
• 1pcs zucchini
• 25g maple syrup
• 30g pepitas
• 300g chicken breast fillet
• 50g smoky aioli
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled sweet potatoes into 3cm chunks. Cut the carrot into 2cm chunks. Halve the zucchini lengthwise and thickly slice.
2. Step 2 — Roast veggies
   Put the maple syrup and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the sweet potato, carrot and zucchini and toss to coat. Put the veggies on the lined tray and roast for 11 mins.
3. Step 3 — Brown chicken
   Meanwhile, put the pepitas in a cold medium frypan over medium heat (see Kitchen 101). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Season the chicken with salt and pepper. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the chicken for 1 min each side or until browned. Remove the pan from the heat.
4. Step 4 — Roast chicken
   Put the chicken on the tray with the veggies and roast for a further 13-15 mins until the chicken is cooked through and the veggies are tender.
5. Step 5 — Serve up
   Thinly slice the chicken. Divide the chicken and roast veggies among plates. Drizzle with the aioli and any tray juices. Scatter over the pepitas and enjoy!
6. Step 6 — Kitchen 101
   Starting with a cold pan ensures the pepitas toast evenly and prevents them burning.

Allergens

Eier