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Australian Recipes

Paprika Chicken Steak & Apple Sauce

Paprika Chicken Steak & Apple Sauce

Paprika Chicken Steak & Apple Sauce

with Veggie Spinach Toss

Up to 180$ + Free Treats / Extras for Life

A rustic favourite reimagined! Juicy chicken steaks rubbed with fragrant paprika, served alongside a golden apple sauce and a medley of roasted seasonal veggies. This is a down-to-earth dish with a touch of warmth and sweetness.

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 Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Beetroot

330 g

Chicken Breast

1 packet

Flaked Almonds

1 packet

Baby Spinach Leaves

1 packet

Roasted Veggie Mix

1 sachet

Paprika Spice Blend

1 packet

Apple Sauce

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories410 kcal

Energy (kJ)1720 kJ

Fat10 g

of which saturates1.7 g

Carbohydrate36.9 g

of which sugars21.3 g

Dietary Fibre9.8 g

Protein43 g

Sodium448 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. • Divide roast veg mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

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

2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add chicken steaks, turning to coat.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

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

4

• In a large bowl, combine roasted veggies with baby spinach leaves. Toss to combine and season to taste. • Slice chicken. • Divide paprika chicken steak and autumnal veggie spinach toss between plates. Top chicken with apple sauce and sprinkle flaked almonds over veggies to serve. Enjoy!

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