Seared Chicken & Roast Veggie Salad

Name: Seared Chicken & Roast Veggie Salad with Creamy Horseradish Sauce & Almonds
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 beetroot; 1 brown onion; 1 packet Peeled & Chopped Pumpkin; 1 sachet Aussie spice blend; 1 packet chicken breast; 1 packet spinach & rocket mix; 1 packet Balsamic Vinaigrette Dressing; ½ packet everything garnish; 1 packet Garlic Sauce; 1 packet mayonnaise; 1 packet flaked almonds

with Creamy Horseradish Sauce & Almonds

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We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This roast veggie and chicken salad is truly the stuff of greatness, especially when you drizzle over the creamy garlic sauce and sprinkle over the flaked almonds. It's got flavour aplenty!

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

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

Allergens:

Sesame

•Eggs

•Milk

•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 Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

beetroot

brown onion

1 packet

Peeled & Chopped Pumpkin

1 sachet

Aussie spice blend

1 packet

chicken breast

1 packet

spinach & rocket mix

1 packet

Balsamic Vinaigrette Dressing

½ packet

everything garnish

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

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2591 kJ

Calories619 kcal

Fat35.7 g

of which saturates4 g

Carbohydrate29 g

of which sugars23.8 g

Dietary Fibre11.7 g

Protein45.6 g

Sodium1122 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut brown onion into wedges. • Place peeled & chopped pumpkin, beetroot and onion a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When veggies have 10 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast, tossing to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• To tray with roast veggies, add spinach and rocket mix, balsamic vinaigrette dressing and everything garnish (see ingredients), tossing to combine. Season with salt and pepper.

• In a small bowl, combine horseradish sauce and mayonnaise. Season with pepper. • Slice chicken if preferred. • Divide roast veggie salad between bowls. Top with chicken. Spoon over creamy horseradish sauce. Sprinkle over flaked almonds. Enjoy!