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Peri-Peri Chicken & Roast Rainbow Veg Toss
Peri-Peri Chicken & Roast Rainbow Veg Toss

Peri-Peri Chicken & Roast Rainbow Veg Toss

with Fetta & Smokey Aioli

Peri-peri seasoning meets tender chicken in a quick and easy dinner combo. Jazz up your average roast veggie toss by crumbling over fetta cubes. You'll never skip the fetta addition ever again!

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

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Eggs
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 Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 packet

Snacking Tomatoes

1 sachet

Peri-Peri Seasoning

(May be present: Gluten, Soy, Wheat.)

1 packet

Roasted Veggie Mix

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories495 kcal
Energy (kJ)2070 kJ
Fat21.4 g
of which saturates4.2 g
Carbohydrate31.2 g
of which sugars13.9 g
Dietary Fibre11 g
Protein44.2 g
Sodium1060 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Divide roast veg mix over a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

3

• Once roasted veggies are done, halve snacking tomatoes. • To tray with roasted veggies, add baby spinach leaves, snacking tomatoes and a drizzle of white wine vinegar to oven tray. Toss to coat and season to taste.

4

• Slice chicken. • Divide peri-peri chicken and roasted rainbow veg toss between plates. • Crumble fetta cubes over veggies. Serve with smokey aioli. Enjoy!

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