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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

sweet potato

2 unit

zucchini

2 unit

capsicum

2 unit

tomato

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

water

2 tsp

plain flour

(ContainsGluten)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.