Herby-Crusted Chicken

Name: Herby-Crusted Chicken with Seeded Roast Veggie Toss & Wholegrain Mustard
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 beetroot; ½ brown onion; 1 carrot; 1 bag green beans; 1 bag kale; 1 packet roasted seed mix; 1 packet chicken breast; ½ packet Herb Crumbing Mix; 1 drizzle vinegar (rice wine or white wine); 1 packet wholegrain mustard; 1 sachet Aussie spice blend

with Seeded Roast Veggie Toss & Wholegrain Mustard

Get up to $200 off!

Jazz up juicy chicken breast by coating it in our tried and true Aussie spice blend and herby crumb mix. Sear it in the pan for a golden crust then put it in the oven to finish cooking. Serve it up with a roasted veggie toss laced with our signature seed mix for some crunch.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

•Dietitian approved

Allergens:

Sesame

•Gluten

•Wheat

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

DifficultyMedium

Ingredients

Serving amount

beetroot

brown onion

carrot

1 bag

green beans

1 bag

kale

1 packet

roasted seed mix

(Contains: Sesame; May be present: Gluten, Milk, Tree Nuts, Peanuts, Soy.)

1 packet

chicken breast

½ packet

Herb Crumbing Mix

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

1 packet

wholegrain mustard

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 drizzle

vinegar (rice wine or white wine)

Nutritional Values

Energy (kJ)1824 kJ

Fat13.5 g

of which saturates2.9 g

Carbohydrate31.5 g

of which sugars20.7 g

Dietary Fibre14.2 g

Protein45.4 g

Sodium998 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut brown onion (see ingredients) into thick wedges. Cut carrot into bite-sized chunks. Trim green beans. • Place beetroot, brown onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. Remove tray from oven. Add green beans and kale to any free space. Drizzle with olive oil, then season. Bake until tender, a further 5-8 minutes.

• While the veggies are roasting, in a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken breast, turning to coat. • Add herb crumbing mix (see ingredients). Turn chicken again, pressing into the mixture to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side (the chicken will finish cooking in step 4!).

TIP: Cook chicken in batches if your pan is getting crowded.