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.
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.
Ingredients
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)
Nutritional Values
Utensils
Instructions
• 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!