Seared Chick'n & Roast Veggie Toss
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Seared Chick'n & Roast Veggie Toss

Seared Chick'n & Roast Veggie Toss

with Peppercorn Gravy & Almonds

If you want a weeknight dinner that feels different to your usual chick'n in the pan, this is it! And thanks to a few shortcut ingredients, you'll whip up this delight of a dish without breaking a sweat.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Plant Based
•Climate Superstar
Allergens:
Gluten
•Soy
•Wheat
•Sulphites
•Almond

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

1

beetroot

1

potato

1

zucchini

1

brown onion

½ sachet

black peppercorns

1 clove

garlic

1 packet

Plant-Based Crumbed Chicken

(Contains Gluten, Soy, Wheat;)

1 sachet

gravy granules

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

1 bag

baby spinach leaves

1 packet

flaked almonds

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

1 sachet

Nan's special seasoning

Not included in your delivery

1

olive oil

½ cup

boiling water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2407 kJ
Fat28 g
of which saturates2.8 g
Carbohydrate53.7 g
of which sugars21.3 g
Protein25 g
Sodium1596 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut potato and zucchini into bite-sized chunks. Slice brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, crush black peppercorns (see ingredients) using a mortar and pestle or in their sachet using a rolling pin. • Finely chop garlic.

3
3

• When the veggies have 15 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

4
4

• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy. Add any pork resting juices, stirring until combined.

5
5

• To the roast veggie tray, add baby spinach leaves and a drizzle of vinegar. • Gently toss to combine.

6
6

• Divide roast veggie toss and chick'n between plates. • Spoon over peppercorn gravy. • Sprinkle with flaked almonds to serve. Enjoy!