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Chermoula Chicken & Roast Veggie Toss
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.

Tags:
Dietitian approved
Allergens:
Almond
Milk

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweet Potato

330 g

Chicken Breast

1

Red Onion

1 sachet

Chermoula Spice Blend

1 packet

Baby Spinach Leaves

2

Garlic

1 packet

Currants

1 packet

Flaked Almonds

1

Beetroot

1 packet

Greek-Style Yoghurt

1

Zucchini

1

Lemon

Not included in your delivery

1 tsp

water

¼ tsp

salt

1 drizzle

olive oil

Nutritional Values

Calories402 kcal
Energy (kJ)1680 kJ
Fat12.2 g
of which saturates2.9 g
Carbohydrate27.8 g
of which sugars21.9 g
Dietary Fibre10.6 g
Protein44.6 g
Sodium809 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Get prepped
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.

Roast the veggies
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.

Flavour the chicken
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.

Cook the chicken
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.

Make the yoghurt dressing
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.

Serve up
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!

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