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Mediterranean Recipes

One-Tray Chicken Veggie Toss

One-Tray Chicken Veggie Toss

One-Tray Chicken Veggie Toss

with Balsamic Vinaigrette, Fetta & Almonds

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This colourful meal is done in four steps and uses only one oven tray to save on washing up. With most of the magic made in the oven, it literally cooks itself, with the chicken adding a rich and salty depth of flavour to the veggies. Too easy!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Under 40g carbs

•Calorie Smart

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 packet

Carrot & Zucchini Mix

1 sachet

lemon pepper seasoning

½ packet

roasted almonds

1 packet

chicken thigh

1 packet

baby spinach leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

Not included in your delivery

olive oil

1 tbs

honey

Nutritional Values

Energy (kJ)2057 kJ

Calories492 kcal

Fat26.6 g

of which saturates7.5 g

Carbohydrate21.7 g

of which sugars15.1 g

Dietary Fibre8.1 g

Protein40.9 g

Sodium1032 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 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat. • Roast for 15 minutes (the veggies will finish cooking in step 2!).

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

2

• After 15 minutes, remove the tray of veggies from oven, Place chicken thigh on lined oven tray. • Return tray to oven and bake until veggies are tender and chicken is cooked through, a further 10-15 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

3

• Meanwhile, roughly chop roasted almonds. • When veggies and chicken are done, add baby spinach leaves and almonds to the tray. Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.

4

• Slice the chicken. • Divide chicken and veggie traybake between plates. • Crumble over fetta cubes to serve. Enjoy!

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