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.
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.
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)
• 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!