Moroccan Chicken & Roast Veggie Toss

Moroccan Chicken & Roast Veggie Toss

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

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.

This recipe is under 650kcal per serving.

Tags:

Under 650kcal

•Over 30g protein

•Dietitian approved

•Kid Friendly

Allergens:

Milk

•Egg

•Sesame

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

chicken breast

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

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2282 kJ

Fat20.3 g

of which saturates4.8 g

Carbohydrate46.7 g

of which sugars28 g

Protein43.5 g

Sodium698 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Instructions

PDF

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

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

• 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.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add chicken breast, turn to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove from the heat, add the honey to the pan and toss to coat. Transfer to a plate and set aside.