HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Chicken Tenders & Roast Veggie Toss With Pesto & Tzatziki
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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

capsicum

1

red onion

1

zucchini

1

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

(ContainsMilk)

1 sachet

tzatziki

(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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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.