HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Garlicky Chicken & Bacon Roast Veggies
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Seared Garlicky Chicken & Bacon Roast Veggies

Seared Garlicky Chicken & Bacon Roast Veggies

with Creamy Pesto Dressing

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We're giving chicken a flavour upgrade with our popular Aussie 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!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree NutsEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

½

red onion

1

carrot

1 packet

chicken breast

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

diced bacon

(May be present Soy)

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1

capsicum

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2790 kJ
Energy (kJ)0 kJ
Fat31.3 g
of which saturates6.4 g
Carbohydrate42.1 g
of which sugars23.6 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium1128 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Thinly slice the capsicum. Slice the red onion (see ingredients) into 2cm wedges. Cut the carrot (unpeeled) into 1cm rounds. Divide the veggies between two oven trays lined with baking paper. Drizzle the veggies with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the chicken and toss to coat.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken 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 to one side and transfer the chicken to the tray. Bake until cooked through, 6-10 minutes (depending on thickness). Transfer to a plate and cover with foil to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

4

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the diced bacon until golden, 4-5 minutes.

5

In a large bowl, combine the roasted veggies, bacon and baby spinach leaves. Toss to coat and season with pepper.

6

Slice the chicken. Divide the bacon roasted veggie toss between plates and top with the chicken. Serve with the creamy pesto dressing.