Mediterranean Chicken & Roast Veggie Toss

Name: Mediterranean Chicken & Roast Veggie Toss with Kalamata Olives, Green Dressing, Yoghurt & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 sweet potato; 1 zucchini; 1 clove garlic; 1 packet kalamata olives; 1 packet chicken breast; 1 pinch chilli flakes; 1 bag baby spinach leaves; 1 packet Green Dressing; 1 packet flaked almonds; 1 sachet Italian herbs; 1 drizzle vinegar (balsamic or white wine); 1 packet Greek-style yoghurt

with Kalamata Olives, Green Dressing, Yoghurt & Almonds

Up to 180$ + Free Treats / Extras for Life

Herby chicken steaks, an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, we've got Mediterranean night sorted!

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

•Dietitian approved

•Calorie Smart

Allergens:

Almond

•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 Time

DifficultyMedium

Ingredients

Serving amount

sweet potato

zucchini

1 clove

garlic

1 packet

kalamata olives

1 packet

chicken breast

1 pinch

chilli flakes

1 bag

baby spinach leaves

1 packet

Green Dressing

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

Italian herbs

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2005 kJ

Fat17.2 g

of which saturates3.7 g

Carbohydrate35.5 g

of which sugars16.6 g

Dietary Fibre10.5 g

Protein44.3 g

Sodium704 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

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

• Meanwhile, finely chop garlic. Roughly chop kalamata olives. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Italian herbs, the garlic, a pinch of chilli flakes (if using), a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat.

• In a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

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

• To the tray with roasted veggies, add baby spinach, olives and a drizzle of the vinegar. • Toss to combine. Season to taste.

• Slice Mediterranean chicken. • Divide roast veggie toss between bowls. Top with chicken. • Drizzle green dressing over chicken. • Top with a dollop of Greek-style yoghurt. Sprinkle with flaked almonds to serve. Enjoy!