Orangey Chicken Thigh and Roasted Vegetables

Name: Orangey Chicken Thigh and Roasted Vegetables Traybake with Green Beans
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Skinless boneless chicken thighs; 400 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Red onion; 1 Piece of Orange; 2 Grams of Smoked paprika powder; 2 Grams of Dried oregano; 15 ML of Rice vinegar; 1 Piece of Large zucchini; 1 Piece of Garlic cloves; 50 Grams of Mayonnaise; 1 Piece of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Green beans; 1 Tsp of Salt

Traybake with Green Beans

Enjoy this stress-free supper, studded with simple Spanish flavours.

197 Reviews

Cals 613 · Prot 50 · Carbs 48 · Fat 29

Low Carb

40 min

Orangey Chicken Thigh and Roasted Vegetables Traybake with Green Beans

Enjoy this stress-free supper, studded with simple Spanish flavours.

197 Reviews

Cals 613 · Prot 50 · Carbs 48 · Fat 29

Low Carb

Ingredients

Traybake

Skinless boneless chicken thighs

400 Grams

Cauliflower

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Red onion

1 Piece

Orange

1 Piece

Smoked paprika powder

2 Grams

Dried oregano

2 Grams

Rice vinegar

15 ML

Large zucchini

1 Piece

Garlic aioli

Garlic cloves

1 Piece

Mayonnaise 5*9*13*

50 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Green beans

150 Grams

Salt

0.5 Tsp

Allergens

*5 Eggs, *9 Soya, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2567 / 613
Fats (g)	28.5
of which saturated (g)	5.3
Carbohydrates (g)	48
of which sugars (g)	25
Fibers (g)	14.2
Proteins (g)	49.5
Salt (g)	1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast cauliflower

Preheat the oven to 220°C/200°C fan. Separate the cauliflower into florets and chop them into bite-sized pieces. Place the cauliflower onto a baking tray with a generous drizzle of oil and season with a pinch of salt. Toss until coated and bake for 5 min. Remove from the oven and set aside until step 3.

2 Marinate

Meanwhile, peel and chop the red onion into quarters. Zest the orange into a large bowl and combine with the smoked paprika, dried oregano, rice vinegar, a generous pinch of salt and a drizzle of oil. Add the chicken thighs and onion, toss to coat and set aside.

Tip! As orange zest is strong, go easy by adding {1/1.5/2} Tbsp of the zest to the marinade.

3 Roast

Chop the zucchini into bite-sized pieces. After 5 min, add the chicken, onion and zucchini to the baking tray. Bake for 20-25 min further or until the chicken is cooked through.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

4 Prep aioli

Meanwhile, peel and finely mince the garlic. In a small bowl, combine the mayonnaise with a squeeze of lemon juice and a pinch of garlic. Season with salt and pepper. Mix well and set aside.

Tip! Don't add the raw garlic to the mayonnaise if you find the taste too punchy.