Seared Chicken & Soy-Ginger Glaze
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Seared Chicken & Soy-Ginger Glaze

Seared Chicken & Soy-Ginger Glaze

with Roast Veggie Salad

Take barramundi to the next level with a simple-but-super soy-ginger style marinade. Serve with a warm roast veggie salad and you have yourself a lovely low carb dish!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Over 30g protein
Allergens:
Gluten
Soy
Egg

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

brown onion

2

potato

1

carrot

1

zucchini

1 clove

garlic

1 packet

ginger paste

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains Egg;)

1 packet

chicken breast

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)1989 kJ
Fat16.8 g
of which saturates2.3 g
Carbohydrate35.6 g
of which sugars17 g
Dietary Fibre10.6 g
Protein44.1 g
Sodium662 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut brown onion into wedges. • Place veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.

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

2
2

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of white wine vinegar.

3
3

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season. • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side.

4
4

• Remove pan from heat. • Add soy-ginger mixture, carefully turning chicken, until well coated.

TIP: The residual heat in the pan will cook the sauce!

5
5

• In a medium bowl, place baby spinach leaves, roasted veggies and mayonnaise. Toss to combine. Season to taste.

TIP: Toss the veggies on the oven tray to save on washing up!

6
6

• Divide the soy and ginger chicken and roast veggie salad between plates. • Spoon any remaining pan juices over the chicken to serve. Enjoy!