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Casablanca Chicken & Roast Veggie Medley

Casablanca Chicken & Roast Veggie Medley

with Citrus Yoghurt

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Cauliflower is one of those superstar veggies, always ready to do the heavy lifting in any meal. With its special nuttiness that comes out after roasting, it makes a hearty addition to this spiced chicken stunner of a meal.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

sweet potato

1 portion

cauliflower

1 unit

red onion

1 clove

garlic

1 sachet

Souk Market spice blend

(May be present Gluten)

1 packet

chicken breast

1 tub

Greek-style yoghurt

(ContainsMilk)

1 bag

baby spinach leaves

1 unit

lemon

1 bunch

parsley

Not included in your delivery

olive oil

½ tsp

salt

3 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2220 kJ
Fat20.4 g
of which saturates5.6 g
Carbohydrate31.5 g
of which sugars19.4 g
Dietary Fibre0 g
Protein50 g
Cholesterol0 mg
Sodium258 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Tray
Baking Paper
Medium Bowl
Small Bowl
Large Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1 cm cubes. Cut the cauliflower into very small florets and roughly chop the stalk. Slice the red onion into 1 cm wedges. TIP: Cutting the veggies to the correct size ensures they cook in the allocated time. Peel and finely chop the garlic.

2

Add the sweet potato, cauliflower, red onion and garlic to the oven tray lined with baking paper. Drizzle with olive oil and add 1/2 the salt (see ingredients list) and a pinch of pepper. Toss to coat and bake for 25 minutes, or until golden and tender.

3

While the veggies are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Combine the Souk Market spice blend and the remaining salt in a medium bowl. Season with a pinch of pepper. Add the chicken steaks and a drizzle of olive oil and toss to coat the chicken. Set aside.

4

In a small bowl, combine the Greek yoghurt, water (see ingredients list) and a squeeze of lemon juice (2 tsp for 2 people / 1 tbs for 4 people). TIP: Add as much or as little lemon juice as you like, depending on your taste. Season with a pinch of salt and pepper and mix well.

5

When the veggies have 10 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, pick and finely chop the parsley leaves. When the veggies are cooked, transfer to a large bowl and toss together with the baby spinach leaves.

6

Divide the roast veggie medley between plates and top with the Casablanca chicken. Drizzle over the citrus yoghurt and garnish with the parsley.