Garlic & Herb Chicken
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Garlic & Herb Chicken

Garlic & Herb Chicken

with Roast Veggie Toss & Creamy Pesto

We've kept this one nice and simple so you can spend less time cooking which allows you to get to eating, quicker! Let your roast veggies crisp up in the oven, while you sear chicken fillets on the stovetop. Don't forget the creamy pesto dressing and pepitas which are essential garnishes!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Allergens:
Milk
Egg
Walnut

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

2

sweet potato

1

carrot

1

brown onion

1 packet

pepitas

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

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 packet

baby spinach leaves

1 packet

creamy pesto dressing

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

Not included in your delivery

1

olive oil

1.5 tsp

balsamic vinegar

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Nutritional Values

Energy (kJ)2601 kJ
Fat29.3 g
of which saturates4.1 g
Carbohydrate43.2 g
of which sugars21.4 g
Protein46.2 g
Sodium606 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut brown onion into thick wedges.

2
2

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3
3

• Meanwhile, heat a large frying pan over medium-high heat. Toast pepitas, stirring, until golden, 3-4 minutes. • Transfer to a small bowl.

4
4

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl combine chicken breast, garlic & herb seasoning and a drizzle of olive oil. Toss to coat.

5
5

• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • When the veggies are done, add baby spinach leaves and the balsamic vinegar to the roast veggie tray. Gently toss to combine.

6
6

• Divide roast veggie toss between plates. Sprinkle with pepitas. • Top with garlic and herb chicken. • Drizzle with creamy pesto dressing to serve. Enjoy!