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!
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.
spinach & rocket mix
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
creamy pesto dressing(ContainsTree Nuts, Milk, Egg)
Nan's special seasoning
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.