Aussie Chicken & Caramelised Onions
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Aussie Chicken & Caramelised Onions

Aussie Chicken & Caramelised Onions

with Roast Veggie Toss & Creamy Pesto Dressing

You can't go wrong with an easy toss packed with roasted veggies full of colour and flavour! Jazz up Aussie-spiced chicken with a slathering of caramelised onions and don't forget to serve it all up with our creamy pesto dressing!

Tags:
Kid Friendly
•Over 30g protein
•Calorie Smart
Allergens:
Egg
•Walnut
•Milk

The quantities provided above are averages only.

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.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

2

Potato

1

Beetroot

1

Brown Onion

1

Aussie Spice Blend

1

Chicken Breast

1

Baby Spinach Leaves

1

Creamy Pesto Dressing

(Contains Egg, Walnut, Milk; May be present: Cashew, Almond, Macadamia. )

Not included in your delivery

1

olive oil

1

balsamic vinegar

brown sugar

sideBannerName

Nutritional Values

Energy (kJ)2384 kJ
Calories570 kcal
Fat23.6 g
of which saturates3 g
Carbohydrate42.4 g
of which sugars22.5 g
Dietary Fibre12.1 g
Protein45.9 g
Sodium689 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• Meanwhile, thinly slice brown onion. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steak, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice brown onion. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Set aside on a plate, cover and rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

4

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar, a splash of water and any pork resting juices and mix well. Cook until slightly reduced, 2-3 minutes. • Transfer to a bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar, a splash of water and any chicken resting juices and mix well. Cook until slightly reduced, 2-3 minutes. • Transfer to a bowl.

5

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste.

6

• Slice pork. • Divide roast veggie toss and Aussie pork between plates. • Spoon caramelised onion over pork. Serve with creamy pesto dressing. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken. • Divide roast veggie toss and Aussie chicken between plates. • Spoon caramelised onion over chicken. Serve with creamy pesto dressing. Enjoy!