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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 breast. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess.

Unfortunately, this week’s chicken tenderloin was in short supply, so some customers will receive chicken breast instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Kid Friendly
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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

beetroot

1 bag

Peeled & Chopped Pumpkin

2 packet

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

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 Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato 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

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, 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 in batches until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Return all chicken to the pan. • Remove from the heat and add the honey to the pan and toss to coat. • Transfer to a plate and set aside.

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! Enjoy!