Honey-Soy 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 in this roast veggie toss, you'll have the perfect base for tender chicken!
This recipe is under 650kcal per serving.
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.
Ingredients
2
Sweet Potato
1
Zucchini
1
Beetroot
1
Red Onion
3
Garlic
1
Chicken Breast
1
Baby Spinach Leaves
1
Sesame Dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
honey
Nutritional Values
Cooking Steps
• 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.
• 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.
• Meanwhile, pat salmon dry with paper towel and season both sides. • 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 salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to serving plates.
TIP: Patting the skin dry helps it crisp up in the pan! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, place your 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 browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to serving plates.
• 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.
• To tray with roast veggies, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste.
• Divide sweet potato veggie toss between plates with salmon. • Spoon glaze over salmon. • Drizzle over sesame dressing to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide sweet potato veggie toss between plates with chicken. • Spoon glaze over chicken. • Drizzle over sesame dressing to serve. Enjoy!