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Herby Chicken & Roast Veggie Salad
Herby Chicken & Roast Veggie Salad

Herby Chicken & Roast Veggie Salad

with Kale, Semi-Dried Tomatoes & Creamy Pesto

Brimming with sweet and earthy roast veggies, tender sautéed kale and rich semi-dried tomatoes for an extra burst of flavour, this is what every salad should look like! Top with perfectly seasoned and seared chicken breast, plus a good drizzle of our creamy pesto, which ties everything together like a treat.

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

Tags:
Calorie Smart
Under 30g carbs
Allergens:
Schwefeldioxide und Sulfite
Milk
Egg
Walnut

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 Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1

carrot

1

zucchini

1 bag

kale

2 clove

garlic

1 sachet

garlic & herb seasoning

1 packet

chicken breast

½ packet

semi-dried tomatoes

1 packet

creamy pesto dressing

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2506 kJ
Fat39.7 g
of which saturates4.8 g
Carbohydrate20.1 g
of which sugars16.2 g
Dietary Fibre10.8 g
Protein39.1 g
Sodium807 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. Cut carrot and zucchini into bite-sized chunks. Place prepped veggies on a lined oven tray (if your oven tray is crowded, divide veggies between two trays). • Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, tear kale leaves from the stem, then roughly chop the leaves. Finely chop garlic. Set aside. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When the roast veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate. Cover to keep warm.

TIP: The spice blend may char slightly in the pan, this adds to the flavour!

4
4

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook kale and garlic until wilted and fragrant, 2-3 minutes.

5
5

• To the roast veggie tray, add kale, semi-dried tomatoes (see ingredients), a drizzle of vinegar and 1/2 the creamy pesto dressing. • Toss to combine. Season to taste.

6
6

• Slice herby chicken. • Divide roast veggie salad between plates. Top with chicken. • Drizzle with remaining creamy pesto to serve. Enjoy!

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