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

Chermoula Chicken & Roast Veggie Toss

with Almonds & Golden Goddess Dressing

Everyone will love the mild spices and colourful veggies in this low-carb chermoula chicken dish. For the finishing touch, our new golden goddess dressing adds that something tangy and creamy to bring it all together.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep
Allergens:
Sesame
Egg
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

red onion

1

beetroot

1 punnet

Snacking Tomatoes

1 sachet

chermoula spice blend

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

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

20 g

butter

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Nutritional Values

Energy (kJ)2261 kJ
Fat32.4 g
of which saturates9.2 g
Carbohydrate23.3 g
of which sugars18.1 g
Dietary Fibre13.1 g
Protein39.2 g
Sodium925 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and red onion into bite-sized chunks. • Cut beetroot into small chunks. • Halve snacking tomatoes. • Place carrot, zucchini, onion and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.

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

2
2

• When the veggies have 15 minutes remaining, in a large bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add chicken thigh and toss to combine. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes (depending on thickness). • In the last minute, add the butter, turning to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

3
3

• Add baby spinach leaves, tomatoes and golden goddess dressing to the tray with the roasted veggies. • Gently toss to combine and season to taste.

4
4

• Slice chicken. • Divide the roast veggie toss and chermoula chicken between bowls. • Serve with garlic sauce and sprinkle over flaked almonds. Enjoy!