Aussie-Spiced Chicken & Roast Veggie Toss

Name: Aussie-Spiced Chicken & Roast Veggie Toss with Garlic Sauce & Pepitas
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 1 sweet potato; 1 parsnip; 1 tomato; 1 packet chicken breast; 1 bag kale; 1 packet Garlic Sauce; 1 packet pepitas; 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 dish ticks all those boxes. Enjoy!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Dietitian approved

•Not Suitable for Coeliacs

•Calorie Smart

•Naturally Gluten-Free

•Under 40g carbs

•Over 30g protein

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

parsnip

tomato

1 packet

chicken breast

1 bag

kale

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 sachet

Aussie spice blend

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2141 kJ

Fat22.4 g

of which saturates3.7 g

Carbohydrate31.5 g

of which sugars18.3 g

Dietary Fibre13.4 g

Protein43.8 g

Sodium730 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 parsnip into bite-sized chunks. Cut tomato into thick wedges. • 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, 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.

• When the veggies have 10 minutes remaining, heat a large frying pan over 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. • Add baby spinach leaves. Gently toss to combine.

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