Easy Spiced Chicken Salad & Roasted Veggies

Name: Easy Spiced Chicken Salad & Roasted Veggies with Lemon Yoghurt, Fetta & Walnuts
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 sweet potato; 1 capsicum; 1 chopped veggie mix; 1 sachet garlic & herb seasoning; ½ lemon; 1 packet chicken breast; 1 bag baby spinach leaves; 1 tsp honey; 1 packet walnuts; 1 packet Fetta Cubes; 1 sachet Nan's special seasoning; 1 packet Greek-style yoghurt

with Lemon Yoghurt, Fetta & Walnuts

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What's a quick and easy way to bring a rich, traditional flavour to a dish? Add our popular Nan's special seasoning bursting with paprika, pepper, onion and garlic! Use it to coat chicken breast, then add roasted veggies and a zesty lemon yoghurt for a dish that's all kinds of yum.

This recipe is under 650kcal per serving.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Walnut

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

capsicum

chopped veggie mix

1 sachet

garlic & herb seasoning

lemon

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

walnuts

1 packet

Fetta Cubes

1 sachet

Nan's special seasoning

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

per serving

Energy (kJ)2207 kJ

Fat19.2 g

of which saturates6.5 g

Carbohydrate32.9 g

of which sugars21.7 g

Protein51.7 g

Sodium1218 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into bite-sized chunks. Thinly slice capsicum. • Place sweet potato, beetroot, chopped veggie mix and garlic & herb seasoning on a lined oven tray. • Add a drizzle of olive oil and season with a pinch of salt and pepper. Toss to combine and roast until tender, 25-30 minutes.

• While the veggies are roasting, combine chicken breast, Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size of fillet).

• While the chicken is baking, combine the Greek-style yoghurt and a generous squeeze of lemon juice in a small bowl. • Cut the remaining lemon into wedges. When the veggies are done, add the baby spinach leaves and honey to the tray and toss to combine.

• Slice the chicken. Divide the roasted veggies between plates and top with the spiced chicken. • Top with the lemon yogurt and crumble over the fetta cubes. Garnish with the walnuts and serve with any remaining lemon wedges.