HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Chicken Tenders & Roast Veggie Toss With Pesto & Tzatziki
Herby Chicken Tenders & Roast Veggie Toss with Pesto & Tzatziki

Herby Chicken Tenders & Roast Veggie Toss with Pesto & Tzatziki

Lean Protein | Healthier Carbs | Packed with Veggies

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Make a winner winner chicken dinner with flavoured chicken strips, colourful veggies and roasted pumpkin. It's a nutritionally balanced meal everyone will love!

This recipe is under 650kcal per serving

Tags:Not Suitable for CoeliacsBalancedHigh ProteinNaturally Gluten-FreeUnder 650kcal
Allergens:Tree NutsMilkEgg

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion




butternut pumpkin

1 sachet

rustic herb spice blend

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 tub

basil pesto


1 sachet


(ContainsMilk, EggMay be present Tree Nuts)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2320 kJ
Fat18.2 g
of which saturates2.9 g
Carbohydrate39 g
of which sugars31.3 g
Protein51.6 g
Sodium593 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the capsicum. Cut the red onion into thick wedges. Slice the zucchini into half-moons. Cut the butternut pumpkin into bite-sized chunks.


Place the veggies on a lined oven tray. Sprinkle with the rustic herb spice blend, drizzle over olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. TIP: Peel the pumpkin if you prefer! If the veggies don't fit in a single layer, divide between two trays.


While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.


Return the frying pan to medium-high heat with a drizzle of olive oil. In a medium bowl, add the chicken tenderloin, garlic & herb seasoning and a drizzle of olive oil. Toss to coat. Add the chicken to the pan and cook until browned and cooked through, 3-4 minutes each side. Remove from the heat.


When the veggies are done, add the baby spinach leaves and balsamic vinegar to the roasted veggie tray. Gently toss to combine.


Divide the herby chicken tenders and roast veggie toss between plates. Pour over any chicken resting juices. Top with a dollop of tzatziki and basil pesto. Sprinkle over the flaked almonds.