Double Moroccan Chicken & Roast Veggie Toss
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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. 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:
Kid Friendly
Under 650kcal
Dietitian approved
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

2

sweet potato

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;)

1

carrot

Not included in your delivery

1

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3018 kJ
Fat20.7 g
of which saturates4.9 g
Carbohydrate48 g
of which sugars27.9 g
Protein85 g
Sodium709 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

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 tenderloins, ras el hanout and a drizzle of olive oil. Turn chicken to coat.

Little cooks: Help coat 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 tray with roasted veggies, add baby spinach leaves and a drizzle of the 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 drizzling over the garlic sauce and crumbling over the fetta!