Nan's Chicken Traybake

Name: Nan's Chicken Traybake with Pumpkin Wedges, Creamy Pesto & Almonds
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 1 capsicum; ½ brown onion; 1 sachet garlic & herb seasoning; 1 packet chicken thigh; 1 bag baby spinach leaves; 1 packet creamy pesto dressing; 1 packet flaked almonds; 1 butternut pumpkin; 1 sachet Nan's special seasoning

with Pumpkin Wedges, Creamy Pesto & Almonds

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In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Complete with hearty pumpkin wedges, creamy pesto to bring it all together, and golden flaked almonds for crunch, no element has been missed here!

This recipe is under 650kcal per serving

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Calorie Smart

Allergens:

Milk

•Egg

•Walnut

•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

capsicum

brown onion

1 sachet

garlic & herb seasoning

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

1 packet

flaked almonds

butternut pumpkin

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2595 kJ

Fat30.7 g

of which saturates4.4 g

Carbohydrate34.9 g

of which sugars27.7 g

Protein43.9 g

Sodium527 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thin wedges. Cut the carrot into thin rounds. Thinly slice the capsicum. Cut the brown onion (see ingredients) into thick wedges.

TIP: Peel the pumpkin, if preferred!

Place the pumpkin on a lined oven tray in a single layer. Top with the garlic & herb seasoning and a drizzle of olive oil, tossing to coat. Spread the remaining prepped veggies over a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until golden and tender, 25-30 minutes.

While the veggies are roasting, combine Nan's special seasoning with a drizzle of olive oil in a medium bowl. Season, then add the chicken thigh, tossing to coat.

When the roast veggies have 20 minutes remaining, remove the pumpkin tray from the oven. Move the pumpkin to one side of the tray, then add the chicken to the other side. Roast until the pumpkin is caramelised and the chicken is cooked through, 20 minutes.

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

In a large bowl, gently combine the baby spinach leaves, pumpkin wedges and roasted veggies.

TIP: Add the spinach and pumpkin to the roasted veggie tray to save on washing up!

Divide the roast veggie toss with pumpkin wedges between plates. Top with Nan's chicken. Serve with a dollop of creamy pesto dressing and a sprinkle of the flaked almonds.