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Honey-Garlic Chicken & Quick-Prep Veggie Toss
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Honey-Garlic Chicken & Quick-Prep Veggie Toss

Honey-Garlic Chicken & Quick-Prep Veggie Toss

with Creamy Pesto Dressing & Fetta

The combination of garlic, herbs and a dash of honey works wonders as a marinade for tonight's juicy chicken steaks. Serve over a sweet and earthy roast veggie toss, and make it even better with a bit of fetta and a drizzle of creamy basil pesto.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Quick Prep
Under 650kcal
Under 40g carbs
Over 30g protein
Allergens:
Milk
Egg
Walnut

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

sweet potato, carrot & zucchini mix

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

creamy pesto dressing

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

pinch

chilli flakes

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2490 kJ
Fat31.2 g
of which saturates7.3 g
Carbohydrate31.6 g
of which sugars16.8 g
Protein45.5 g
Sodium1075 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.

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

2
2

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. • Season, then add chicken, turning to coat. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. In the last minute, add the honey, turning chicken to coat. Transfer to a plate.

3
3

• Transfer roasted veggies to a large bowl. • Add baby spinach leaves. Crumble over fetta cubes, then drizzle with the vinegar. • Gently toss to combine. Season to taste.

4
4

• Slice honey-garlic chicken. Divide veggie toss between plates. • Top with chicken. Drizzle over creamy pesto dressing. Sprinkle over chilli flakes (if using) to serve. Enjoy!