Lemon Oregano Chicken & Roast Veggie Toss
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Lemon Oregano Chicken & Roast Veggie Toss

Lemon Oregano Chicken & Roast Veggie Toss

with Balsamic Dressing & Yoghurt

Dig into this vibrant veggie-packed bowl! Watch the chicken get golden in the pan, while a rainbow of roast veggies crisps up in the oven. Top it all off with a dollop of super creamy yoghurt to really make the herby flavours sing!

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

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken tenderloins

1

beetroot

1

carrot

1

capsicum

1

red onion

½

lemon

1 clove

garlic

½ sachet

dried oregano

1 packet

Balsamic Vinaigrette Dressing

1 packet

spinach & rocket mix

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)1780 kJ
Calories426 kcal
Fat14.4 g
of which saturates3.1 g
Carbohydrate28.3 g
of which sugars27.5 g
Dietary Fibre11.5 g
Protein44.3 g
Sodium335 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. Slice carrot into rounds. Cut capsicum into bite-sized chunks. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• When veggies have 5 minutes remaining, zest lemon to get a generous pinch, then cut into wedges. Finely chop garlic. • In a small bowl, combine garlic, lemon zest, the honey, a generous squeeze of lemon juice and a pinch of dried oregano. Season with salt and pepper.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat, and add lemon oregano mixture, tossing chicken to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

4
4

• To tray with roast veggies, add balsamic vinaigrette dressing and spinach and rocket mix, tossing to combine. • Divide Mediterranean roast veggie salad between bowls. Top with lemon oregano chicken and Greek style yoghurt. • Serve with any remaining lemon wedges. Enjoy!