Honey-Soy Garlic Chicken & Sweet Potato Toss
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Honey-Soy Garlic Chicken & Sweet Potato Toss

Honey-Soy Garlic Chicken & Sweet Potato Toss

with Sesame Dressing

Around 45 minutes is all that's standing between you and this delectable low-cal dish. With the greatest of veggies lining this roast veggie toss, you'll have the perfect base for tender chicken!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Dietitian approved
Allergens:
Gluten/Gluten
Soy
Egg
Gluten
Sesame
Wheat

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

2

sweet potato

1

zucchini

1

beetroot

1

red onion

3 clove

garlic

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

Not included in your delivery

olive oil

2 tbs

low sodium soy sauce

(Contains Gluten/Gluten, Soy;)

1 tbs

honey

drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2088 kJ
Fat12.8 g
of which saturates2.4 g
Carbohydrate51.8 g
of which sugars34 g
Protein43.8 g
Sodium795 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. • Cut sweet potato and zucchini into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into wedges. • Place on lined oven tray. Drizzle with olive oil and season with salt. 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.

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

2
2

• Meanwhile, finely chop garlic. In a small bowl, combine a drizzle of olive oil and half the garlic and half the low sodium soy sauce. • Remove tray from oven, pour soy-garlic mixture over veggies, tossing to coat. • Return to oven and roast until browned, 5 minutes.

3
3

• Meanwhile, place our hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

4
4

• Return frying pan to a medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. • Stir in the honey and remaining low sodium soy sauce and cook until slightly thickened, 1 minute.

5
5

• To tray with roast veggies, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste.

6
6

• Divide sweet potato veggie toss between plates with chicken. • Spoon glaze over chicken. • Drizzle over sesame dressing to serve. Enjoy!