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Double Chermoula Chicken & Roast Veggie Toss
Double Chermoula Chicken & Roast Veggie Toss

Double Chermoula Chicken & Roast Veggie Toss

with Lemon Yoghurt Dressing & Flaked Almonds

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:
Dietitian approved
Allergens:
Almond
Milk

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

1

Sweet Potato

660 g

Chicken Thigh

1

Red Onion

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Baby Spinach Leaves

2

Garlic

1 packet

Currants

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

1 packet

Flaked Almonds

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

1

Beetroot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Zucchini

1

Lemon

Not included in your delivery

¼ tsp

salt

1 drizzle

olive oil

1 tsp

water

Nutritional Values

Calories631 kcal
Energy (kJ)2640 kJ
Fat27 g
of which saturates7.3 g
Carbohydrate28.1 g
of which sugars22.5 g
Dietary Fibre10.4 g
Protein69 g
Sodium939 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Get prepped
1

• 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.

Roast the veggies
2

• 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.

Flavour the chicken
3

• 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.

Cook the chicken
4

• 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.

Make the yoghurt dressing
5

• 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.

Serve up
6

• 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!

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