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Honey-Garlic Chicken & Roast Veggie Toss
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Honey-Garlic Chicken & Roast Veggie Toss

Honey-Garlic Chicken & Roast Veggie Toss

with Fetta & Creamy Pesto

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:
Under 650kcal
Under 30g carbs
Over 30g protein
Allergens:
Milk
Egg
Walnut

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
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1

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, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1

beetroot

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine)

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!