Sweet & Sticky Glazed Chicken
with Roast Veggie Toss, Almonds & Greek-Style Yoghurt
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful chicken meets roasted vegetables tossed with herby garlic seasoning and there’s a tangy yoghurt dressing and toasted almonds to finish it off.
This recipe is under 550kcal per serving.
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.
Ingredients
2
Sweet Potato
1
Carrot
1
Beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
Chicken Tenderloins
2 clove
Garlic
½
Lemon
pinch
chilli flakes
1 packet
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
Greek-Style Yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
water (for the glaze)
1 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Meanwhile, cut sweet potato, carrot and beetroot into bite-sized chunks. • Finely chop garlic. • Zest lemon and cut into wedges.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Reduce to medium heat, in the last minute of cook time, add garlic, the water, honey, a pinch of lemon zest and chilli flakes (if using!) and turn chicken to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves, a squeeze of lemon juice and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky chicken. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt and any remaining lemon wedges. Enjoy!