Mediterranean Chicken & Roast Veggie Toss
with Silverbeet, Chargrilled Capsicum & Almonds
Brimming with all the best flavours and textures, this is the kind of dish that will have you excited to eat your veggies. Toss the subtly sweet roast veg with garlicky sautéed silverbeet and piquant chargrilled capsicums, top with Italian-herbed chicken breast, and bring it all together with a drizzle of zesty green dressing and a dollop of creamy yoghurt.
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
carrot
1 bag
silverbeet
1 clove
garlic
1 packet
chicken breast
1 pinch
chilli flakes
1 packet
Chargrilled Capsicums
1 packet
Green Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, 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
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot 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, roughly chop silverbeet. Finely chop garlic. 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, 1/2 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 silverbeet and remaining garlic until fragrant, 2-3 minutes. • Transfer to a large bowl, then set aside.
TIP: Add a splash of water to the pan to help speed up the cooking process!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 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 bowl with the silverbeet, add roast veggies and chargrilled capsicums. • 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!
