Nan's Chicken & Pesto Dressing

Name: Nan's Chicken & Pesto Dressing with Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 1 carrot; 1 beetroot; 1 brown onion; 1 packet chicken breast; 1 bag spinach & rocket mix; 1 packet flaked almonds; 1 packet creamy pesto dressing; 1 sachet Nan's special seasoning

with Roast Veggie Toss

Up to 180$ + Free Treats / Extras for Life

Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used as a coating it makes this tender chicken simply heavenly! Add a medley of veggies, crunchy flaked almonds and a drizzle of our creamy pesto dressing and it’s satisfaction, guaranteed!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Almond

•Milk

•Eggs

•Walnut

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

sweet potato

carrot

beetroot

brown onion

1 packet

chicken breast

1 bag

spinach & rocket mix

1 packet

flaked almonds

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

1 packet

creamy pesto dressing

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

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)3150 kJ

Fat37.4 g

of which saturates4 g

Carbohydrate51.2 g

of which sugars32.8 g

Protein46.3 g

Sodium652 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato, carrot and beetroot into small chunks. Cut the brown onion into thick wedges. Divide the sweet potato, carrot, beetroot and onion between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

In a medium bowl, combine a drizzle of olive oil and Nan's special seasoning. Add the chicken steaks and season with pepper. Toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness).

TIP: The chicken is cooked when it's no longer pink inside.

In a large bowl, combine the roasted veggies and spinach & rocket mix. Season.

Slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Sprinkle with the flaked almonds and drizzle with the creamy pesto dressing.