Treat the family to a chicken and vegie dinner with a difference.
Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.
Ingredients
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400g orange sweet potato (kumara)
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4 (about 420g) parsnips
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1 tablespoon olive oil
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Salt & freshly ground black pepper
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3 15g pkts sesame seeds
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4 (about 200g each) single chicken breast fillets
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420g green beans, topped
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85g (1/3 cup) Delikatess mayonnaise (Thomy Brand)
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1 tablespoon fresh lemon juice
Method
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Step 1
Preheat oven to 220°C. Line 2 large baking trays with baking paper.
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Step 2
Cut sweet potato crossways into 1.5cm-thick slices and slice the parsnip diagonally into 1.5cm-thick slices. Place sliced vegetables and oil in a large bowl. Season with salt and pepper, and toss to coat. Arrange vegetables in a single layer on a lined tray. Roast in preheated oven for 10 minutes.
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Step 3
Meanwhile, toast sesame seeds in a medium non-stick frying pan over medium heat, stirring often, for 5 minutes or until golden. Transfer to a plate or a sheet of baking paper. Pat each chicken fillet onto sesame seeds, turning, until well coated. Place coated chicken on remaining lined tray.
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Step 4
Place the tray of coated chicken in the oven with the vegetables and cook for a further 15 minutes or until the vegetables are tender and the chicken is just cooked through.
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Step 5
While the chicken and vegetables are cooking, cook the green beans in a medium saucepan of boiling salted water for 2-3 minutes or until tender crisp. Drain. Combine the mayonnaise and lemon juice in a small bowl and season with salt and pepper.
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Step 6
Cut the chicken into thick slices. Serve immediately with roasted vegetables, green beans and drizzled with the lemon mayonnaise.