Herby Chicken Tenders & Roast Veggie Toss with Pesto & Tzatziki

Name: Herby Chicken Tenders & Roast Veggie Toss with Pesto & Tzatziki Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 capsicum; 1 red onion; 1 zucchini; 1 butternut pumpkin; 1 sachet rustic herb spice blend; 1 packet flaked almonds; 1 packet chicken tenderloins; 1 sachet garlic & herb seasoning; 1 bag baby spinach leaves; 2 tsp balsamic vinegar; 1 tub basil pesto; 1 sachet tzatziki

Lean Protein | Healthier Carbs | Packed with Veggies

Get up to $200 off!

Make a winner winner chicken dinner with flavoured chicken strips, colourful veggies and roasted pumpkin. It's a nutritionally balanced meal everyone will love!

This recipe is under 650kcal per serving

Tags:

Not Suitable for Coeliacs

•Balanced

•High Protein

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Almond

•Milk

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

red onion

zucchini

butternut pumpkin

1 sachet

rustic herb spice blend

1 packet

flaked almonds

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

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 tub

basil pesto

(Contains: Milk;)

1 sachet

tzatziki

(Contains: Milk, Eggs; May be present: Macadamia, Walnut, Cashew, Almond.)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2320 kJ

Fat18.2 g

of which saturates2.9 g

Carbohydrate39 g

of which sugars31.3 g

Protein51.6 g

Sodium593 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Slice the capsicum. Cut the red onion into thick wedges. Slice the zucchini into half-moons. Cut the butternut pumpkin into bite-sized chunks.

Place the veggies on a lined oven tray. Sprinkle with the rustic herb spice blend, drizzle over olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. TIP: Peel the pumpkin if you prefer! If the veggies don't fit in a single layer, divide between two trays.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to medium-high heat with a drizzle of olive oil. In a medium bowl, add the chicken tenderloin, garlic & herb seasoning and a drizzle of olive oil. Toss to coat. Add the chicken to the pan and cook until browned and cooked through, 3-4 minutes each side. Remove from the heat.

When the veggies are done, add the baby spinach leaves and balsamic vinegar to the roasted veggie tray. Gently toss to combine.

Divide the herby chicken tenders and roast veggie toss between plates. Pour over any chicken resting juices. Top with a dollop of tzatziki and basil pesto. Sprinkle over the flaked almonds.