Seared Garlicky Chicken & Bacon Roast Veggies
with Creamy Pesto Dressing
We're giving chicken breast fillets a flavour upgrade with a garlic and herb seasoning and creamy pesto dressing. Add a warm side salad of roasted veggies and baby spinach sprinkled with pan-fried bacon, and dinner is ready in a flash!
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.
Ingredients
4 unit
potatoes
1 unit
capsicum
1 unit
red onion
1 unit
carrot
1 packet
chicken breast
2 sachet
garlic & herb seasoning
1 packet
bacon
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Thinly slice the capsicum. Slice the red onion into 2cm wedges. Cut the carrot (unpeeled) into 1cm rounds. Spread the veggies over two oven trays lined with baking paper. Drizzle the veggies with olive oil, season with salt and pepper and toss to coat. Roast the veggies until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, place the chicken in a bowl with the garlic & herb seasoning. Drizzle with olive oil and season with a little salt and pepper. Toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. When the veggies have 10 minutes cook time remaining, remove the bottom tray from the oven, push the veggies slightly to one side and add the chicken to the tray. Bake until the chicken is cooked through, 6-10 minutes (depending on size). Transfer the chicken to a plate, cover with foil and set aside to rest. TIP: Chicken is cooked through when it is no longer pink in the middle.
Cut the bacon into 3cm pieces. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the bacon and cook until golden, 4-5 minutes.
Place the roasted veggies in a bowl with the bacon and baby spinach leaves. Toss to coat and season to taste with pepper.
Thickly slice the seared garlicky chicken. Divide the bacon roast veggies and garlic and herb chicken between plates. Serve with the creamy pesto dressing.
