Seared Chicken Steaks & Almond-Parsley Topping

Name: Seared Chicken Steaks & Almond-Parsley Topping with Mediterranean Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; 1 carrot; 1 zucchini; 1 beetroot; 1 sachet mediterranean seasoning; 1 bag parsley; 1 sachet Nan's special seasoning; 1 packet chicken breast; 1 bag baby spinach leaves; ½ tbs honey; 1 tsp balsamic vinegar; 1 packet flaked almonds

with Mediterranean Roast Veggie Salad

Get up to $200 off!

Get some chicken on your fork with this easy number! While your Mediterranean-spiced veggies crisp up to perfection in the oven, you'll be searing Nan's spiced chicken on the stove and perfecting the balsamic-almond crumb which will take your chicken steaks to the next level!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

zucchini

beetroot

1 sachet

mediterranean seasoning

1 bag

parsley

1 sachet

Nan's special seasoning

1 packet

chicken breast

1 bag

baby spinach leaves

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

½ tbs

honey

1 tsp

balsamic vinegar

Nutritional Values

Energy (kJ)1891 kJ

Fat7.3 g

of which saturates1.4 g

Carbohydrate46.7 g

of which sugars24.5 g

Protein47.2 g

Sodium1403 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on lined oven tray. Sprinkle over Mediterranean seasoning, drizzle with olive oil, season with pepper and toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide veggies between two trays.

• Meanwhile, roughly chop parsley. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine a drizzle of olive oil and Nan's special seasoning. Add chicken breast, turning to coat.

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.

• While chicken is resting, to the tray with roast veggies, add baby spinach leaves, tossing to combine. • Season to taste.

• In a medium bowl, combine the honey, balsamic vinegar, flaked almonds, parsley, a drizzle of olive oil and any chicken resting juices. • Season to taste.