Herby Chicken & Honey-Balsamic Fioretto

Name: Herby Chicken & Honey-Balsamic Fioretto with Veggie Toss & Italian Truffle Mayo
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 330 g Chicken Breast; 1 Fioretto; 1 packet Italian Truffle Mayonnaise; 1 packet Baby Spinach Leaves; ½ Brown Onion; 1 sachet Tomato & Herb Seasoning; 1 Potato; 1 Carrot; ½ tbs honey; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry)

with Veggie Toss & Italian Truffle Mayo

Get up to $200 off!

We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the creamy Fioretto will become the best part of this veggie medley. When paired with herby chicken and truffle mayo, you’ll be savouring each and every bite. Compliments to the Fioretto we say!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Eggs

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

Fioretto

1 packet

Italian Truffle Mayonnaise

1 packet

Baby Spinach Leaves

Brown Onion

1 sachet

Tomato & Herb Seasoning

Potato

Carrot

Not included in your delivery

½ tbs

honey

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

Nutritional Values

Calories486 kcal

Energy (kJ)2030 kJ

Fat22 g

of which saturates2.7 g

Carbohydrate27.8 g

of which sugars16.9 g

Dietary Fibre8.1 g

Protein42.8 g

Sodium843 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Slice brown onion into thick wedges. • Trim Fioretto. Halve any thicker stalks of Fioretto lengthways.

• Place potato, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• When veggies have 15 minutes remaining, place Fioretto on a second lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender and brown around edges, 10-15 minutes. • In the last 5 minutes of cook time, drizzle over the honey and balsamic vinegar and roast until sticky.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine tomato & herb seasoning, chicken steaks, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.

• To tray with roasted veggies, add baby spinach leaves. • Gently toss to combine. Season to taste.

• Slice chicken. • Divide balsamic roasted Fioretto, veggie toss and herby tomato chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!