Double Moroccan Chicken & Roast Veggie Toss

Name: Double Moroccan Chicken & Roast Veggie Toss with Fetta & Garlic Sauce
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 2 sweet potato; 1 carrot; 1 beetroot; 2 packet chicken tenderloins; 1 sachet ras el hanout; 1 tsp honey; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 packet Garlic Sauce; 1 drizzle vinegar (balsamic or white wine)

with Fetta & Garlic Sauce

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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

•Eggs

•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

sweet potato

carrot

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: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

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

PDF

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

• 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.

• 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!

• 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!

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

• 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!