Our Plans
Lemon Pepper Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon Pepper Chicken

Lemon Pepper Chicken

with Creamy Pesto & Roast Veggie Toss

Tonight, our lemon pepper spice blend balances out the lovely richness of the chicken, while hearty roast veggies add a pop of colour and subtle sweetness. Drizzle with some creamy pesto and dig in!

This recipe is under 650kcal per serving.

Tags:
Quick Prep
Under 650kcal
Allergens:
Milk
Egg
Walnut

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
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

red onion

1

capsicum

1

carrot

2

sweet potato

1 packet

chicken breast

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1 bag

baby spinach leaves

½ sachet

lemon pepper seasoning

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Energy (kJ)2408 kJ
Fat26.1 g
of which saturates3.7 g
Carbohydrate43.2 g
of which sugars25.1 g
Protein41.4 g
Sodium553 mg
The average adult daily energy intake is 8700 kJ

Utensils

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

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut carrot and sweet potato into bite-sized chunks. • On a lined oven tray, spread out the prepped veggies in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine lemon pepper spice blend and a drizzle of olive oil in a medium bowl. Add chicken. Season, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.

TIP: The spice blend will char in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• In a large bowl, combine the roasted veggies and baby spinach leaves. • Toss, then season to taste.

4
4

• Divide roast veggie toss and lemon pepper chicken between plates. • Serve drizzled with creamy pesto dressing. Enjoy!