Quick Nan's Chicken & Veggie Traybake

Name: Quick Nan's Chicken & Veggie Traybake with Almonds & Herby Mayo
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 zucchini; 2 sweet potato; ½ brown onion; 1 sachet garlic & herb seasoning; 1 packet chicken breast; 1 sachet Nan's special seasoning; 1 packet baby spinach leaves; drizzle vinegar (balsamic or white wine); 1 packet dill & parsley mayonnaise; 1 packet flaked almonds

with Almonds & Herby Mayo

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In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken breast. Complete with hearty sweet potato, herby mayo and golden flaked almonds for crunch, no element has been missed here!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Over 30g protein

Allergens:

Eggs

•Almond

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

sweet potato

brown onion

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 sachet

Nan's special seasoning

1 packet

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, 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

Energy (kJ)2364 kJ

Fat22.6 g

of which saturates2.3 g

Carbohydrate42.9 g

of which sugars21 g

Protein47.2 g

Sodium880 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and sweet potato into bite-sized chunks. • Cut brown onion (see ingredients) into thick wedges. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Place carrot, zucchini and brown onion on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast both trays until golden and tender, 20-25 minutes.

• Meanwhile, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat. • When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Remove tray with sweet potato from oven. Move sweet potato to one side of the tray, then transfer the chicken to the other side. • Roast until sweet potato is caramelised and chicken is cooked through, 8-12 minutes.

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

• To tray with roasted veggies, transfer over roasted sweet potato then add baby spinach leaves and a drizzle of vinegar. • Toss to combine. Season to taste.

• Divide roasted veggies between plates. • Top with Nan's chicken and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!