Quick Nan's Chicken & Veggie Traybake

Name: Quick Nan's Chicken & Veggie Traybake with Almonds & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 packet Baby Spinach Leaves; 330 g Chicken Thigh; 1 packet Flaked Almonds; 1 Zucchini; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 sachet Nan's Special Seasoning; 1 packet Roast Veggie Mix; 1 drizzle olive oil

with Almonds & Herby Mayo

Up to 180$ + Free Treats / Extras for Life

In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Complete with hearty sweet potato, herby mayo and golden flaked almonds for crunch, no element has been missed here!

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

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•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 Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Baby Spinach Leaves

330 g

Chicken Thigh

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Zucchini

Brown Onion

1 sachet

Garlic & Herb Seasoning

1 sachet

Nan's Special Seasoning

1 packet

Roast Veggie Mix

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories668 kcal

Energy (kJ)2790 kJ

Fat39.7 g

of which saturates7.8 g

Carbohydrate35 g

of which sugars17.5 g

Dietary Fibre11.6 g

Protein42.8 g

Cholesterol0 mg

Sodium1030 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini into bite-sized chunks.
• Cut brown onion (see ingredients) into thick wedges.
• Place roast veggie mix, zucchini and brown onion on a lined oven tray.
Drizzle with olive oil, season with salt and pepper, sprinkle over
garlic & herb seasoning and toss to coat. Roast until golden and tender,
10 minutes.

TIP: Divide between two trays with your tray is getting crowded!

• Remove tray with veggies from oven. Move veggies to one side of the tray,
then add chicken thigh to the other side.
• Sprinkle chicken with Nan's special seasoning and drizzle with olive oil,
turning to coat.
• Roast until chicken is browned and cooked through, 14-16 minutes.

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

• To the roasted veggie tray, add baby spinach leaves and a drizzle of
vinegar. Toss to combine. Season to taste.

• Divide veggie traybake between plates.
• Top with Nan's chicken and a dollop of dill & parsley mayonnaise.
• Sprinkle with flaked almonds to serve. Enjoy!