Garlic-Herb Chicken & Almond Pangrattato

Name: Garlic-Herb Chicken & Almond Pangrattato with Sesame Pumpkin & Beetroot Salad
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 beetroot; 1 bag Peeled & Chopped Pumpkin; 1 packet sesame seeds; 1 packet roasted almonds; 2 clove garlic; 1 sachet garlic & herb seasoning; 1 packet chicken tenderloins; ½ packet panko breadcrumbs; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet mayonnaise

with Sesame Pumpkin & Beetroot Salad

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Keeping the carbs in check has never been so tasty as it is in this dish! Herby chicken does the most with a crunchy almond pangrattato crumb and when paired with some stellar sides, how could anyone pass up on this delight?

Allergens:

Sesame

•Almond

•Gluten

•Wheat

•Eggs

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

1 bag

Peeled & Chopped Pumpkin

1 packet

sesame seeds

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

1 packet

roasted almonds

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

2 clove

garlic

1 sachet

garlic & herb seasoning

1 packet

chicken tenderloins

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2297 kJ

Fat25 g

of which saturates2.7 g

Carbohydrate31.4 g

of which sugars16.2 g

Protein48.3 g

Sodium686 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. • Spread beetroot and peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2-3 minutes. Drain any excess liquid. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with sesame seeds and season with salt and pepper. Toss to coat. • Roast until tender, 12-15 minutes.

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

• While veggies are roasting, finely chop roasted almonds, then transfer to a medium bowl. Finely chop garlic. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken tenderloins and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to bowl with almonds and toss to combine. Season with salt and pepper.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). The spice blend may char slightly in the pan, this adds to the flavour! Remove from heat. • Meanwhile, to the roasted veggie tray, add baby spinach leaves and a drizzle of the white wine vinegar. Gently toss to combine. Season to taste.

• Divide sesame pumpkin and beetroot salad between plates. • Top with garlic-herb chicken and sprinkle over almond pangrattato. • Serve with the mayonnaise. Enjoy!