Aussie Chicken & Haloumi Roast Veggie Salad

Name: Aussie Chicken & Haloumi Roast Veggie Salad with Garlic Sauce & Pepitas
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 carrot; 1 sweet potato; 1 packet chicken breast; 1 packet Garlic Sauce; 1 packet pepitas; 1 packet haloumi; 1 capsicum; 1 bag kale; 1 sachet Aussie spice blend

with Garlic Sauce & Pepitas

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The key to creating a meal that's both carb conscious and satisfying? Having a mixture of flavours and textures, and plenty of protein. This Aussie-spiced chicken and haloumi dish ticks all those boxes. Enjoy!

Allergens:

Eggs

•Milk

•Sesame

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

sweet potato

1 packet

chicken breast

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 packet

pepitas

(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 packet

haloumi

(Contains: Milk;)

capsicum

1 bag

kale

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3357 kJ

Fat46.1 g

of which saturates18.4 g

Carbohydrate36.4 g

of which sugars23 g

Protein60.4 g

Sodium1833 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, sweet potato and capsicum into bite-sized chunks. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When the veggies have 8 minutes cook time remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.

• While the veggies are roasting, place your hand flat on top of each chicken breast. Slice through horizontally to make two thin steaks.

• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add chicken, turning to coat. • Cut haloumi into 1cm-thick slices.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Set aside.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

• Combine roasted veggies on one of the oven trays. • Gently toss to combine.

• Slice Aussie-spiced chicken. • Divide roast veggie toss between plates. Top with chicken and haloumi. • Drizzle with garlic sauce. Sprinkle with pepitas to serve. Enjoy!