Smokey Chicken & Roasted Veggies with Chipotle Yoghurt
Lean protein | Healthier Carbs | Packed with Veggies
You can be sure dinnertime is nutritious and well-balanced with this meal. Enjoy a rainbow of veggies with a healthy serve of quality protein. The smokey spice blend on the chicken and the chipotle yoghurt ensures the flavour factor keeps on coming!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
butternut pumpkin
1 unit
red onion
1 unit
carrot
1 unit
capsicum
1 packet
chicken breast
1 sachet
All-American spice blend
1 tin
sweetcorn
1 bag
baby spinach leaves
½ sachet
mild chipotle sauce
(Contains Soy;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin in half to remove the seeds, then cut into 2cm chunks. Slice the red onion into 2cm wedges. Cut the carrot (unpeeled) into 1cm chunks. Thinly slice the capsicum. Place the pumpkin, onion, carrot and capsicum across two oven trays lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken, All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper.
Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a second large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Combine the mild chipotle sauce (see ingredients list) and Greek yoghurt in a small bowl.
When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Set aside to rest. To the bowl with the corn, add the baby spinach leaves and roasted veggies and gently toss to combine. Season with salt and pepper.
TIP: The chicken is cooked when it's no longer pink inside.
Thickly slice the chicken. Divide the roasted veggie mixture between plates and top with the chicken, spooning over any resting juices from the pan. Drizzle with the chipotle yoghurt.
