One-Tray Chorizo & Chicken Veggie Toss

Name: One-Tray Chorizo & Chicken Veggie Toss with Balsamic Vinaigrette, Fetta & Almonds
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet Broccoli; 330 g Chicken Breast; 250 g Mild Chorizo; 1 packet Fetta Cubes; 1 sachet Lemon Pepper Seasoning; 1 packet Roasted Almonds; 1 Sweet Potato; 1 Carrot; 1 drizzle olive oil; 1 tbs honey

with Balsamic Vinaigrette, Fetta & Almonds

Get up to $200 off!

This colourful meal is done in four steps and uses only one oven tray to save on washing up. With most of the magic made in the oven, it literally cooks itself, with the mild chorizo & chicken adding a rich and salty depth of flavour to the veggies. Too easy!

Allergens:

Milk

•Almond

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Broccoli

330 g

Chicken Breast

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

Fetta Cubes

(Contains: Milk;)

1 sachet

Lemon Pepper Seasoning

1 packet

Roasted Almonds

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

Sweet Potato

Carrot

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

Nutritional Values

Energy (kJ)3850 kJ

Calories921 kcal

Fat53.3 g

of which saturates16.8 g

Carbohydrate37.5 g

of which sugars25.6 g

Dietary Fibre14 g

Protein73.5 g

Cholesterol0 mg

Sodium2410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place sweet potato and broccoli florrets on a lined oven tray.
• Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat.
• Roast for 15 minutes (the veggies will finish cooking in step 2!).

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

• Meanwhile, roughly chop mild chorizo. Cut chicken breast into 2cm chunks.
• After 15 minutes, remove the tray of veggies from the oven, then add chorizo to tray.
• Return tray to oven and bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Meanwhile, roughly chop roasted almonds (see ingredients).
• When veggies and chorizo are done, add cooked chicken, baby spinach leaves and almonds to the tray.
• Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.