HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAussie Chicken & Roast Veggie Salad With Dill Yoghurt
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Aussie Chicken & Roast Veggie Salad with Dill Yoghurt

Aussie Chicken & Roast Veggie Salad with Dill Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

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The key to making a killer salad? Having a mixture of flavours and textures, and enough hearty ingredients to ensure you feel satisfied at the end. This one ticks all those boxes to make it the perfect nutritionally balanced meal.

Tags:Not Suitable for CoeliacsBalancedNaturally Gluten-FreeUnder 650kcal
Allergens:SesameMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

capsicum

1

sweet potato

1

beetroot

1 packet

roasted seed mix

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

½

lemon

1 bunch

dill

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

chicken breast

1 sachet

Aussie spice blend

(May be present Gluten)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2500 kJ
Fat24.7 g
of which saturates5.9 g
Carbohydrate40.8 g
of which sugars30.2 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium711 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and capsicum into 2cm chunks. Cut the sweet potato (unpeeled) and beetroot (unpeeled) into 1cm cubes. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. In the 5 minutes before the veggies have finished roasting, remove the oven tray, sprinkle over the pepitas and return the tray to the oven. Set aside to cool.

2

While the veggies are roasting, zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the dill. In a small bowl, combine the Greek-style yoghurt, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and 1/2 the dill. Season with salt and pepper.

3

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 medium bowl, combine the Aussie spice blend and a a drizzle of olive oil. Add the chicken steaks and season with pepper. Toss to coat and set aside.

4

When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Set aside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5

When the roast veggies have cooled a little, add the spinach & rocket mix to the oven tray and gently toss to combine. Slice the chicken.

6

Divide the roast veggie salad between plates. Top with the Aussie chicken. Drizzle over some of the dill yoghurt and serve the rest on the side. Garnish with the remaining dill. Serve with any remaining lemon wedges.