Balanced Texan Barbecue Chicken

Nutrition per serve

Ingredients

• 200g beetroot
• 1pcs carrot
• 1pcs zucchini
• 2pcs potato
• 1clove garlic
• 300g chicken tenderloins
• 10g smoky barbecue seasoning
• 23ml olive oil
• 15ml milk

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Peel the beetroot and cut into 2cm-thick wedges (see Make it faster). Halve the carrot lengthwise, then halve widthwise. Halve the zucchini lengthwise and cut into 3cm chunks. Peel the potatoes and cut into 3cm chunks. Crush or finely chop 1 garlic clove.
2. Step 2 — Prep veggies
   Put the beetroot and carrot on a lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Put the zucchini on the remaining lined tray, drizzle with 1 tsp olive oil and season with salt and pepper. Toss the veggies to coat.
3. Step 3 — Roast veggies
   Roast the beetroot and carrot on the lower oven shelf for 15 mins. Add the zucchini to the upper shelf and roast for a further 20 mins or until the veggies are tender.
4. Step 4 — Make mash
   Meanwhile, put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 13-15 mins until tender. Drain and return to the pan. Mash the potato until smooth, then add 1 tbs milk, season with salt and pepper and stir until combined.
5. Step 5 — Cook chicken and serve up
   Put the chicken, garlic, half the barbecue seasoning* and 3 tsp olive oil in a bowl. Season with salt and pepper and toss to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Divide the mash, chicken and roast veggies among plates. Enjoy!
6. Step 6 — Make it faster
   We've cut the beetroot and carrot into large pieces, but to speed up cooking, simply cut into 2cm chunks instead.

Allergens

Milch, Sulfit