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Aussie Chicken & Nutty Roast Veggie Salad
Aussie Chicken & Nutty Roast Veggie Salad

Aussie Chicken & Nutty Roast Veggie Salad

Kids’ Dinner: Cheesy Aussie Chicken Burger with Potato Chunks

Cook once, with a twist for the kids' dinner tomorrow night! Flavour juicy chicken breast with our crowd-pleasing Aussie spice blend, sear it in the pan and serve your half over a roast veggie-loaded salad; the remainder will be a burger stuffer for the kids.

Allergens:
Eggs
•Almond
•Gluten
•Milk
•Soy
•Wheat
•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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

4

potato

1

carrot

1

beetroot

1

red onion

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

flaked almonds

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

1

tomato

2

bake-at-home burger buns

(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Sesame, Hazelnut, Lupin, Almond.)

1 packet

creamy pesto dressing

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

1 packet

garlic aioli

(Contains: Eggs;)

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 sachet

Aussie spice blend

2 bag

mixed salad leaves

1 packet

grated Parmesan cheese

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2490 kJ
Fat28 g
of which saturates4.4 g
Carbohydrate38.9 g
of which sugars16.3 g
Protein44 g
Sodium1410 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Slice red onion into wedges.

2
2

Place potato on a lined oven tray. Place carrot, beetroot and onion on a second lined oven tray. Drizzle both veggie trays with olive oil and season with salt. Sprinkle garlic & herb seasoning over potato. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.

3
3

When veggies have 15 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine chicken, Aussie spice blend, a drizzle of olive oil and a pinch of salt. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

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

4
4

While the chicken is cooking, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water in a small bowl. Set aside. When roast veggies are ready, reserve 2 portions of roast potato for the kids' dinner. Transfer the remaining roast potato to the roast veggie tray, then add mixed salad leaves (1 medium bag for 2 people / 1 large bag for 4 people). Add grated Parmesan cheese and a drizzle of white wine vinegar. Toss to combine. Season to taste.

TIP: Toss the veggies on the oven tray to save on washing up!

5
5

Reserve two portions of chicken for the kids' dinner. Slice remaining chicken. Divide roast veggie salad between plates. Top with sliced Aussie chicken. Drizzle over dill-parsley dressing. Sprinkle with flaked almonds to serve.

6
6

For the kids' dinner, preheat oven to 240°C/220°C fan-forced. Thinly slice tomato. Halve bake-at-home burger buns. Place buns and reserved chicken and potato on a lined oven tray. Sprinkle chicken and potato with shredded Cheddar cheese. Bake until buns are heated through and cheese is melted, 5-8 minutes. Spread bun bases with creamy pesto dressing. Top with cheesy chicken, tomato and remaining mixed salad leaves. Serve with cheesy potato chunks and garlic aioli.

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