Honey-Garlic Chicken & Roast Veggie Toss

Name: Honey-Garlic Chicken & Roast Veggie Toss with Fetta & Creamy Pesto
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 pumpkin; 1 brown onion; 1 pinch chilli flakes; 1 sachet garlic & herb seasoning; 1 packet chicken breast; ½ tbs honey; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 packet creamy pesto dressing; 1 beetroot; 1 drizzle vinegar (balsamic or white wine)

with Fetta & Creamy Pesto

Up to 180$ + Free Treats / Extras for Life

The combination of garlic, herbs and a dash of honey works wonders as a marinade for tonight's juicy chicken steaks. Serve over a sweet and earthy roast veggie toss, and make it even better with a bit of fetta and a drizzle of creamy basil pesto.

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

Tags:

Calorie Smart

•Under 30g carbs

•Over 30g protein

Allergens:

Milk

•Eggs

•Walnut

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

pumpkin

brown onion

1 pinch

chilli flakes

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

beetroot

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2480 kJ

Fat32.1 g

of which saturates7.5 g

Carbohydrate29.9 g

of which sugars24.7 g

Protein45.8 g

Sodium1067 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Cut brown onion into thick wedges. • Cut beetroot into 1cm chunks.

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.

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

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. • Season, then add chicken, turning to coat.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken steaks, until browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute, add the honey, turning chicken to coat.

• Transfer roast veggies to a large bowl. • Add baby spinach leaves. Crumble over fetta cubes, then drizzle with the vinegar. • Gently toss to combine. Season to taste.

• Slice honey-garlic chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve drizzled with creamy pesto dressing. Sprinkle over chilli flakes (if using). Enjoy!