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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.

Quick Prep
Under 650kcal
Under 40g carbs
Over 30g protein

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


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. )


chilli flakes

Not included in your delivery

olive oil

½ tbs



vinegar (balsamic or white wine)


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


Baking Paper
Large Frying Pan



• 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.


• 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.


• 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.


• 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!