Aussie Chicken & Caramelised Onions

Name: Aussie Chicken & Caramelised Onions with Roast Veggie Toss & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 2 potato; 1 beetroot; 1 brown onion; 1 sachet Aussie spice blend; 1 packet chicken breast; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet baby spinach leaves; drizzle vinegar (balsamic or white wine); 1 packet creamy pesto dressing

with Roast Veggie Toss & Creamy Pesto Dressing

Get up to $200 off!

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!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

Allergens:

Milk

•Egg

•Walnut

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

carrot

potato

beetroot

brown onion

1 sachet

Aussie spice blend

1 packet

chicken breast

1 packet

baby spinach leaves

1 packet

creamy pesto dressing

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2384 kJ

Calories569 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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

• 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.

• 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.

• 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.

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

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