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Chicken & Roast Veggie Medley

Chicken & Roast Veggie Medley

Chicken & Roast Veggie Medley

with Dill & Parsley Mayonnaise

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Can you really go wrong with a classic chicken and veggie combo? Our pre-prepped crumbed basa will golden up to perfection in the pan and makes the perfect pair to roasted veggies. All you need to make this dinner a winner, is a drizzle of herby mayo and bit of lemon!

Tags:

Kid Friendly

Allergens:

Sesame

•Eggs

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1

zucchini

½

lemon

1 packet

chopped potato

1 packet

chicken breast

1 packet

baby spinach leaves

1 sachet

everything garnish

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

1 packet

Balsamic Vinaigrette Dressing

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2917 kJ

Calories697 kcal

Fat29 g

of which saturates3.4 g

Carbohydrate52.3 g

of which sugars20.1 g

Dietary Fibre11.1 g

Protein53.1 g

Sodium559 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and zucchini into bite-sized chunks. Cut lemon into wedges. • Place pumpkin, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When veggies have 10 minutes remaining, In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

3

• To tray with roast veggies, add baby spinach leaves, everything garnish and balsamic vinaigrette dressing. Toss to combine.

4

• Slice chicken. • Divide roast veggie medley and chicken between plates. • Drizzle with dill & parsley mayonnaise and lemon wedges. Enjoy!

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