Double Garlic Chicken & Veggie-Olive Toss
with Green Dressing, Yoghurt & Almonds
Herby chicken steaks and an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, and we've got Mediterranean night sorted!
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
1
sweet potato
½
red onion
1 packet
Carrot & Zucchini Mix
1 packet
kalamata olives
½ packet
snacking tomatoes
2 packet
chicken breast
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
baby spinach leaves
1 packet
Green Dressing
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Peel and cut red onion into wedges. • Place sweet potato, red onion (see ingredients), carrot & zucchini mix 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, roughly chop kalamata olives. Halve snacking tomatoes (see ingredients). 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 garlic paste, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat.
• When the veggies have 10 minutes remaining, 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.
• Add baby spinach, olives, snacking tomatoes and a drizzle of vinegar to the tray with roasted veggies. Toss to combine. Season to taste. • Slice Mediterranean chicken. • Divide roast veggie toss between bowls. Top with chicken. • Drizzle green dressing over chicken. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!