Garlic Chicken & Roast Veggie Toss
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Garlic Chicken & Roast Veggie Toss

Garlic Chicken & Roast Veggie Toss

with Italian Truffle Mayo

In four simple steps, whip up an easy garlic chicken dish that is an all-time classic. To keep the carbs in check, we've added a bountiful roast veggie toss that nips that carb craving in the bud. We've also added our favourite truffle mayo to take this one up a notch.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep
Quick
Allergens:
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

zucchini

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 bag

Peeled & Chopped Pumpkin

1 sachet

Nan's special seasoning

1 bag

baby spinach leaves

1 packet

Italian truffle mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)1896 kJ
Fat18.4 g
of which saturates2.1 g
Carbohydrate25.4 g
of which sugars10.4 g
Dietary Fibre8.9 g
Protein45.2 g
Sodium868 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • 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 and a drizzle of olive oil. Season, then add chicken, turning to coat.

Little cooks: Help toss the chicken in the seasoning!

2
2

• Place peeled & chopped pumpkin, potato and zucchini on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool. • When roast veggies have cooled a little, add baby spinach leaves and a drizzle of vinegar to oven tray and gently toss to combine.

Little cooks: Take charge by adding the spinach and vinegar to the veggies and tossing to combine!!

3
3

• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • 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). Transfer to a plate.

4
4

• Slice chicken. • Divide roast veggie toss and garlicky chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!