Double Chermoula Chicken & Roast Veggie Toss

Name: Double Chermoula Chicken & Roast Veggie Toss with Lemon Yoghurt Dressing & Flaked Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sweet potato; 1 zucchini; 1 beetroot; 1 red onion; 1 sachet chermoula spice blend; ¼ tsp salt; 1 packet Greek-style yoghurt; 2 packet chicken thigh; ½ lemon; 1 packet baby spinach leaves; 1 tsp water; 1 packet currants; 1 packet flaked almonds; 2 clove garlic

with Lemon Yoghurt Dressing & Flaked Almonds

Up to 180$ + Free Treats / Extras for Life

A colourful roasted veggie spread is on the menu tonight. With the likes of beetroot, sweet potato, zucchini and red onion, you'll have the perfect base for chermoula-spiced chicken to lay.

Tags:

Over 30g protein

Allergens:

Milk

•Almond

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

zucchini

beetroot

red onion

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

2 packet

chicken thigh

lemon

1 packet

baby spinach leaves

1 packet

currants

(May be present: Soy, Gluten, Wheat, Milk.)

1 packet

flaked almonds

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

2 clove

garlic

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

water

Nutritional Values

Energy (kJ)2797 kJ

Calories668 kcal

Fat22.5 g

of which saturates6.4 g

Carbohydrate41.9 g

of which sugars30.6 g

Dietary Fibre15.4 g

Protein73.4 g

Sodium1029 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 sweet potato and zucchini into 1cm chunks. • Cut beetroot into 1cm chunks. • Slice red onion into 2cm wedges.

• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.

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

• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water. • Season with pepper, then add chicken thighand toss to coat.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook the chicken, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded).

TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, zest lemon to get a pinch, then slice into wedges. • Roughly chop baby spinach leaves. • In a small bowl, combine the lemon zest, remaining yoghurt and water. Season with saltand pepper. • In a large bowl, add baby spinach, currants and roasted veggies. Toss to combine.

• Slice the chermoula chicken. • Divide the roast veggie toss between plates. Top with the chicken and drizzle over the lemon yoghurt. Sprinkle with the flaked almonds. Serve with any remaining lemon wedges. Enjoy!