Herby Chicken & Cheesy Potatoes

Name: Herby Chicken & Cheesy Potatoes with Roast Veggie Toss & Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 330 g Chicken Breast; 1 Garlic; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 Brown Onion; 2 Potato; 1 sachet Garlic & Herb Seasoning; 1 Carrot; 1 Beetroot

with Roast Veggie Toss & Garlic Yoghurt

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We’ve got colourful veggies aplenty; with roasted beetroot, potato, carrot and brown onion, this easy traybake looks just as good as it tastes and when paired with herby chicken, you won’t be able to wipe the smile off your dial!

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

Garlic

1 packet

Parmesan Cheese

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

Brown Onion

Potato

1 sachet

Garlic & Herb Seasoning

Carrot

Beetroot

Nutritional Values

Energy (kJ)1810 kJ

Calories433 kcal

Fat8.3 g

of which saturates4.8 g

Carbohydrate38.4 g

of which sugars19.8 g

Dietary Fibre10.4 g

Protein50.4 g

Cholesterol0 mg

Sodium624 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion into thick wedges. • Cut potato into bite-sized chunks. • Cut beetroot into small chunks. • Thinly slice carrot into half-moons.

• Place beetroot, carrot and onion on a lined oven tray. Place potato on a second lined oven tray. • Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, sprinkle potato with Parmesan cheese. Roast until cheese is golden and melted. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt. Stir to combine. Season to taste.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When the veggies have 10 minutes remaining, in a medium bowl combine chicken, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, add baby spinach leaves and a drizzle of vinegar to the oven tray with roast veggies. Gently toss to combine. Season with salt and pepper.

• Slice chicken. • Divide roast veggie toss between plates. Top with Parmesan potatoes, seared chicken and any chicken resting juices. • Spoon over garlic yoghurt to serve. Enjoy!