Herby Chicken & Roast Veggie Salad

Name: Herby Chicken & Roast Veggie Salad with Kale, Semi-Dried Tomatoes & Creamy Pesto
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 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; 1 drizzle vinegar (balsamic or white wine)

with Kale, Semi-Dried Tomatoes & Creamy Pesto

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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

beetroot

carrot

zucchini

1 bag

kale

2 clove

garlic

1 sachet

garlic & herb seasoning

1 packet

chicken breast

½ packet

semi-dried tomatoes

(Contains: Schwefeldioxide und Sulfite;)

1 packet

creamy pesto dressing

(Contains: Milk, Egg, Walnut; May be present: Mandeln, Macadamia, Kaschunüsse.)

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

• 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.

• 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.

• 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!

• 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.

• 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.