Spiced Chicken & Roast Veggie Salad with Pepitas & Garlic Yoghurt

Name: Spiced Chicken & Roast Veggie Salad with Pepitas & Garlic Yoghurt Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 1 capsicum; 1 red onion; 1 beetroot; 1 carrot; 1 packet chicken breast; 1 sachet Aussie spice blend; 1 sachet pepitas; 2 clove garlic; 1 packet Greek-style yoghurt; 1 bag baby spinach leaves; 2 tsp balsamic vinegar

Lean Protein | Healthier Carbs | Packed with Veggies

Up to 180$ + Free Treats / Extras for Life

Eating the rainbow has never looked so good! Simply roast a medley of colourful veggies, cook tender pieces of spiced chicken, then top it all off with creamy garlicky yoghurt. It's a nutritionally balanced meal that will leave you feeling all healthy and satisfied.

Unfortunately, this week's capsicum were in short supply. Some customers will receive squash instead of capsicum. Don't worry, the recipe will be just as delicious!

Tags:

Balanced

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

capsicum

red onion

beetroot

carrot

1 packet

chicken breast

1 sachet

Aussie spice blend

1 sachet

pepitas

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

2 clove

garlic

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2723 kJ

Fat23 g

of which saturates6 g

Carbohydrate55.9 g

of which sugars36.8 g

Protein48.4 g

Sodium711 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled), capsicum and red onion into 2cm chunks. Cut the beetroot and carrot (unpeeled) into 1cm chunks. Place the sweet potato, capsicum, onion, beetroot and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork. TIP: If the veggies don't fit in a single layer, divide them between two trays!

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a good drizzle of olive oil, then season with pepper. Add the chicken and toss to coat. Set aside.

Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Set aside. Finely chop the garlic. Return the frying pan to a medium-high heat. Add a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and combine. Season to taste.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside. Set aside.