HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNan's Chicken & Sweet Potato Traybake
Nan's Chicken & Sweet Potato Traybake

Nan's Chicken & Sweet Potato Traybake

with Creamy Pesto Dressing

Read more

Our popular Nan's special seasoning, with paprika, pepper, onion and garlic, instantly adds a rich, traditional flavour to succulent chicken thigh. Add a creamy pesto dressing and roasted veggies for a dish worth enjoying again and again.

Tags:Low Calorie
Allergens:Tree NutsMilkEggGluten

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 Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

sweet potato

2 unit


2 unit


2 unit


2 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 tub

creamy pesto dressing

(ContainsTree Nuts, Milk, Egg)

2 sachet

Nan's special seasoning

1 packet

chicken thigh

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs


2 tsp

plain flour


1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2190 kJ
Fat27.7 g
of which saturates4.3 g
Carbohydrate26 g
of which sugars14.8 g
Dietary Fibre0 g
Protein40.3 g
Cholesterol0 mg
Sodium505 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini into 2cm half-moons. Cut the capsicum into 2cm chunks. Slice the tomato into 3cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


Spread the veggies over two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer. Roast until golden and tender, 20-25 minutes.


While the veggies are in the oven, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. In a small bowl, combine the creamy pesto dressing with the water.


In a medium bowl, combine the Nan's special seasoning, plain flour and a pinch of salt and pepper. Toss the chicken thigh in the spice blend to coat. Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the seasoned chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes.

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


When the veggies are done, add the baby spinach leaves and a small drizzle of balsamic vinegar to the tray and gently toss to combine.


Thickly slice the chicken. Divide the roast veggies between plates and top with Nan's chicken. Drizzle over the creamy pesto dressing and garnish with the flaked almonds.