Double Moroccan Chicken & Roast Veggie Toss
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Moroccan Chicken & Roast Veggie Toss

Double Moroccan Chicken & Roast Veggie Toss

with Fetta & Garlic Sauce

A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, ras el hanout coated chicken breast. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess.

Tags:
Dietitian approved
•Kid Friendly
Allergens:
Milk
•Egg
•Sesame

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

carrot

1

beetroot

2 packet

chicken tenderloins

1 sachet

ras el hanout

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

1

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

sideBannerName

Nutritional Values

Energy (kJ)2946 kJ
Fat20 g
of which saturates4.7 g
Carbohydrate46.7 g
of which sugars28 g
Protein83.3 g
Sodium751 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C /220°C fan-forced. • Cut sweet potato, and carrot into bite-sized chunks. Cut beetroot into 1cm chunks.

2
2

• Place prepped 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.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• In a medium bowl combine chicken tenderloin, ras el hanout and a drizzle of olive oil. Turn chicken to coat.

Little cooks: Help toss the chicken in the seasoning!

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Remove from the heat and add the honey to the pan and toss to coat. • Transfer to a plate and set aside.

TIP: Cook chicken in batches for the best results!

5
5

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of vinegar. • Season to taste. Toss to coat.

6
6

• Divide roast veggie toss between bowls. • Crumble fetta cubes over the veggies, then top with ras el hanout chicken. • Serve with garlic sauce. Enjoy!

Little cooks: Add the finishing touch by dolloping over the garlic sauce and crumbling over the fetta!