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Easy Spiced Chicken & Veggie Medley

Easy Spiced Chicken & Veggie Medley

Easy Spiced Chicken & Veggie Medley

with Baby Spinach Leaves & Mustard Mayo

Up to 180$ + Free Treats / Extras for Life

We're giving chicken breast a flavour upgrade with our trusty savoury seasoning. Served on a bed of warm roast veggies tossed with spinach and bacon, this is one delish dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Peeled & Chopped Pumpkin

1

Zucchini

1 packet

Mustard Mayo

1 packet

Baby Spinach Leaves

1 sachet

Savoury Seasoning

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories401 kcal

Energy (kJ)1680 kJ

Fat17.8 g

of which saturates2.5 g

Carbohydrate18.2 g

of which sugars14.4 g

Dietary Fibre6.2 g

Protein41.9 g

Cholesterol0 mg

Sodium777 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Roast the veggies

1

• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini and beetroot into 1cm chunks.
• Divide peeled & chopped pumpkin and 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: If your oven tray is crowded, divide between two oven trays.

Season the chicken

2

• Meanwhile, in a large bowl, combine savoury seasoning and a drizzle of olive oil. Season with salt and pepper, then add chicken thigh, turning to coat.

Little cooks: Help toss the chicken in the spice blend!

Cook the chicken

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side.

• Transfer chicken to a lined oven tray and bake until cooked through (when it’s no longer pink inside), 6-10 minutes. Little cooks: Help toss the chicken in the spice blend!

TIP: Chicken is cooked through when it's no longer pink inside.

Bring it all together & serve up

4

• To the roast veggie tray, add baby spinach leaves. Gently toss to combine. Season to taste.
• Slice chicken.
• Divide veggie medley between plates. Top with spiced chicken.
• Serve with a dollop of mustard mayo. Enjoy!

Little cooks: Take the lead by tossing the spinach with the veggies. Be careful the tray is hot!

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