Spanish Chicken with Romesco & Kumara

Spanish Chicken with Romesco & Kumara

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, December 22, 2019.
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Ingredients

Kumara & Beans

  • 1 pack diced kumara
  • 1 pack green beans

Chicken

  • 1 pack chicken tenders
  • 1 pack Spanish spices

Veggies

  • 1/2 pack olives, chopped
  • 150g frozen corn
  • 1 pack sliced roasted capsicum

To Serve

  • 1 pack romesco sauce
  • 1 pack Spanish herb aioli

Steps

  1. Before you start, preheat oven to fan bake 220°C. Roast kumara & beans Toss kumara on a lined oven tray with a drizzle of oil. Season and roast for 8 minutes, then add beans to tray and roast for a further 7-8 minutes, until beans and kumara are tender.
  2. Meanwhile, prep & cook chicken. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry, toss with Spanish spices and season. Cook for 3-4 minutes each side, until cooked through. Remove from pan and cover to rest. Reserve pan.
  3. Prep & cook veggies. Wipe pan clean and return to high heat with a drizzle of oil. Stirfry olives, corn and capsicum for about 3 minutes, until hot through. Season.
  4. Serve kumara, beans and veggies drizzled with romesco sauce. Top with chicken and a dollop of Spanish herb aioli.

Nutritional Information

Energy 2674 kj
639 kcal
Protein 38.9g
Carbohydrate 58.0g
Fat 26.0g