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Aussie Spiced Chicken with Garlic-Herb Roasted Potatoes

Aussie Spiced Chicken with Garlic-Herb Roasted Potatoes

Lean Protein | Healthier Carbs | Packed with Veggies

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Tonight, it's all about simple and classic - lightly spiced chicken teamed with some herby potatoes and a refreshing salad. It's a nutritionally balanced dish everyone will love.

This recipe is under 650kcal per serving

Tags:Under 650kcalNot Suitable for CoeliacsNaturally Gluten-FreeBalancedKid FriendlyHigh Protein
Allergens:EggMilkSesame

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

garlic & herb seasoning

1 clove

garlic

1 packet

chicken breast

1 sachet

Aussie spice blend

(May be present Gluten)

1 punnet

cherry tomatoes

1 bag

spinach & rocket mix

1 packet

garlic sauce

(ContainsEgg, Milk, Sesame)

1 packet

fetta cubes

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ tsp

salt

drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)46.7 kJ
Fat13 g
of which saturates3.3 g
Carbohydrate38.2 g
of which sugars9.9 g
Sodium1493 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Chop the potato into bite-sized chunks. Place on a lined oven tray, add the garlic & herb seasoning and a drizzle of olive oil. Season with pepper and toss to coat. Roast until tender, 25-30 minutes.

2

While the potato is roasting, finely chop the garlic. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic, Aussie spice blend, brown sugar and the salt. Add a drizzle of olive oil, a pinch of pepper and the chicken. Toss to coat.

3

Slice the cherry tomatoes in half.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.

5

In a large bowl, combine the spinach & rocket mix and cherry tomatoes. Crumble in the fetta cubes. Add a drizzle of balsamic vinegar and olive oil and toss to coat.

6

Slice the Aussie spiced chicken. Divide the roast potatoes, chicken and salad between plates. Drizzle over the garlic sauce to serve.