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.
1 sachet
Garlic & Herb Seasoning
330 g
Chicken Breast
1 packet
Baby Spinach Leaves
1
Beetroot
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Zucchini
1
Carrot
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thin wedges. Cut carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Add baby spinach leaves and a drizzle of vinegar to the roasted veggies. Gently toss to combine. Season to taste. • Slice pork. Divide pork and roast veggie toss between plates. • Top pork with basil pesto. Garnish with pepitas to serve. Enjoy!