It's easy to bring Mediterranean flavours to the dinner table when you have our garlic and herb seasoning to flavour juicy chicken chunks. Perfectly tangy and salty fetta, plus creamy babaganoush add the finishing touches.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
½
brown onion
1
sweet potato
1 bag
Carrot & Zucchini Mix
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
babaganoush
1 packet
Fetta Cubes
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion (see ingredients) into wedges. Cut sweet potato into bite sized chunks. • Place onion, sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, cut chicken breast into 2cm chunks. • Combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add chicken, tossing to coat. • When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey and the balsamic vinegar. Toss chicken to coat.
• When the roasted veggies are done, add baby spinach leaves to the tray. • Add a pinch of salt, then gently toss to combine.
• Divide roast veggie toss between bowls. Top with Mediterranean chicken. • Dollop over babaganoush and crumble over fetta cubes to serve. Enjoy!