Double Baked Garlic-Herb Chicken & Beetroot Medley

Name: Double Baked Garlic-Herb Chicken & Beetroot Medley with Spinach & Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 660 g Chicken Breast; 1 packet Baby Spinach Leaves; 1 packet Flaked Almonds; 1 packet Sweet Potato Chunks; 1 packet Creamy Pesto Dressing; 1 Zucchini; 1 sachet Garlic & Herb Seasoning; 1 Beetroot; 1 drizzle olive oil

with Spinach & Creamy Pesto Dressing

Get up to $230 off

You can't go wrong with garlic and herbs, or vibrant roasted veggies, or creamy pesto. This meal is a greatest hits of our favourite flavours, with juicy chicken leading the way.

Tags:

Kid Friendly

Allergens:

Almond

•Eggs

•Milk

•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 Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

660 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Sweet Potato Chunks

1 packet

Creamy Pesto Dressing

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

1

Zucchini

1 sachet

Garlic & Herb Seasoning

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories739 kcal

Energy (kJ)3090 kJ

Fat28.3 g

of which saturates4 g

Carbohydrate39.4 g

of which sugars19.3 g

Dietary Fibre11 g

Protein81.4 g

Sodium641 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Cut zucchini into thick rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when it is cooked. it's done when you can pierce it with a fork.

2

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When veggies have 15 minutes remaining, place chicken steaks on a second lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Bake until browned and cooked through (when no longer pink inside), 14-16 minutes. TIP: Use two oven trays if necessary.

3

• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. • In a small bowl, combine creamy pesto dressing and the water. Little cooks: Help combine the pesto and water!

4

• Slice garlic and herb chicken. • Divide roast veggie toss between plates. Top with chicken, spooning over any resting juices. • Drizzle with creamy pesto dressing and sprinkle with pepitas to serve. Enjoy! Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.