Baked Garlic & Herb Chicken

Name: Baked Garlic & Herb Chicken with Roast Veggie Toss & Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 1 beetroot; 1 zucchini; 1 packet chicken breast; 1 sachet garlic & herb seasoning; 1 bag baby spinach leaves; 1 packet creamy pesto dressing; 1 tsp water; 1 packet pepitas

with Roast Veggie Toss & Creamy Pesto Dressing

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You can't go wrong with garlic and herbs, or vibrant roasted veggies, or creamy pesto. This meal is a greatest hits of our favourite flavours, with juicy chicken breast leading the way. Follow our tips for little cooks and get the kids involved, too!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Milk

•Eggs

•Walnut

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

beetroot

zucchini

1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 packet

pepitas

(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

Not included in your delivery

olive oil

1 tsp

water

Nutritional Values

Energy (kJ)2692 kJ

Fat31.8 g

of which saturates4.7 g

Carbohydrate44.1 g

of which sugars23.3 g

Protein44.8 g

Sodium662 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks. • Cut zucchini into thick rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.

TIP: Beetroot stays firm when it is cooked. It's done when you can pierce it with a fork.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks, turning to coat. • When veggies have 15 minutes remaining, place chicken steaks on a second lined oven tray. Bake until browned and cooked through (when no longer pink inside), 14-16 minutes.

• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. • In a small bowl, combine creamy pesto dressing and the water.

Little cooks: Help combine the pesto and water!

• Slice garlic and herb chicken. • Divide roast veggie toss between plates. Top with chicken, spooning over any resting juices. • Drizzle with creamy pesto dressing and sprinkle with pepitas to serve. Enjoy!

Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.