Quick Nan's Chicken, Haloumi & Veggie Traybake

Name: Quick Nan's Chicken, Haloumi & Veggie Traybake with Almonds & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 330 g Chicken Thigh; 1 packet Flaked Almonds; 1 Zucchini; 1 packet Roast Veggie Mix; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Baby Spinach Leaves; 1 sachet Nan's Special Seasoning; 1 packet Haloumi; 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 & haloumi. Complete with hearty sweet potato, herby mayo and golden flaked almonds for crunch, no element has been missed here!

Tags:

Kid Friendly

Allergens:

Eggs

•Almond

•Milk

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;)

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

1 packet

Roast Veggie Mix

Brown Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Spinach Leaves

1 sachet

Nan's Special Seasoning

1 packet

Haloumi

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3530 kJ

Calories845 kcal

Fat53.8 g

of which saturates18.5 g

Carbohydrate35.2 g

of which sugars18.3 g

Dietary Fibre9.5 g

Protein55.7 g

Cholesterol0 mg

Sodium1680 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. • In a medium bowl, place haloumi and cover with water to soak. • Place roast veggie mix, zucchini and brown onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast both trays until golden and tender, 10 minutes.

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

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Remove tray with veggies from oven. Move sweet potato to one side of the tray, then add chicken thigh to the other side. • Sprinkle chicken with Nan's seasoning and drizzle with olive oil, turning to coat. • Roast until sweet potato is caramelised and 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 roasted veggies between plates. • Top with Nan's chicken, haloumi and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!