What’s a quick and easy way to make succulent chicken bursting with flavour? Add our classic garlic and herb seasoning that’s hard to beat, and then team it with roasted veggies dressed in our basil pesto and a bright salad for a meal that’s all kinds of yum!
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1 bag
Potato, Carrot & Zucchini Mix
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1
tomato
1 bag
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
basil pesto
(Contains Milk;)
1
garlic aioli
(Contains Egg;)
olive oil
20 g
butter
• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the butter and sprinkle with garlic & herb seasoning, turning to coat. Transfer to a plate, cover and rest for 5 minutes.
• While chicken is resting, roughly chop tomato. • In a medium bowl, combine the mixed salad leaves, tomato and balsamic vinaigrette dressing. Toss to combine.
• When the veggies are done, add basil pesto and toss to combine. • Slice chicken steak. • Divide the garlic and herb chicken steak, pesto roast veggies and tomato salad between plates. Serve with the garlic aioli. Enjoy!