Chermoula Chicken & Roast Veggie Toss
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Chermoula Chicken & Roast Veggie Toss

Chermoula Chicken & Roast Veggie Toss

with Lemon Yoghurt Dressing & Flaked Almonds

A colourful roasted veggie spread is on the menu tonight. With the likes of beetroot, sweet potato, zucchini and red onion, you'll have the perfect base for chermoula-spiced chicken to lay.

This recipe is under 550kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Milk
Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

zucchini

1

beetroot

1

red onion

2 clove

garlic

1 sachet

chermoula spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

chicken breast

½

lemon

1 packet

baby spinach leaves

1 packet

currants

1 packet

flaked almonds

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

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

water

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Nutritional Values

Energy (kJ)1860 kJ
Calories445 kcal
Fat8.2 g
of which saturates2.2 g
Carbohydrate41.8 g
of which sugars30.3 g
Dietary Fibre15.5 g
Protein49.4 g
Sodium896 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into 1cm chunks. • Cut beetroot into 1cm chunks. • Slice red onion into 2cm wedges.

2
2

• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

3
3

• Meanwhile, slice chicken breast into thin strips. Finely chop the garlic. • In a medium bowl, combine the chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water. Season with pepper, then add the chicken breast and toss to coat.

4
4

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.

TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• While the chicken is cooking, zest lemon to get a pinch, then slice into wedges. • Roughly chop baby spinach leaves. • In a small bowl, combine the lemon zest, remaining yoghurt and water. Season with saltand pepper. • In a large bowl, add baby spinach, currants and roasted veggies. Toss to combine.

6
6

• Roughly chop parsley leaves. • Divide roast veggie toss between plates. Top with chermoula chicken and drizzle over the lemon yoghurt. • Sprinkle with flaked almonds. Serve with any remaining lemon wedges. Enjoy!