Spiced Chicken & Roast Veggie Toss

Name: Spiced Chicken & Roast Veggie Toss with Garlic Fetta
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 sweet potato; 1 zucchini; 1 carrot; 1 beetroot; 1 red onion; 1 packet chicken breast; 1 clove garlic; 1 packet Fetta Cubes; 1 bag baby spinach leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet flaked almonds; 1 sachet Nan's special seasoning

with Garlic Fetta

Get up to $200 off!

Nan's spiced chicken, a veggie toss with all of the classics; sweet potato, carrot, zucchini and beetroot and some fantastic garnishes like garlic fetta, we could honestly go on and on about this one!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

•Kid Friendly

Allergens:

Milk

•Almond

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

sweet potato

zucchini

carrot

beetroot

red onion

1 packet

chicken breast

1 clove

garlic

1 packet

Fetta Cubes

1 bag

baby spinach leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

flaked almonds

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2444 kJ

Fat20.7 g

of which saturates4.8 g

Carbohydrate52.9 g

of which sugars33.3 g

Protein45.9 g

Sodium982 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato, zucchini and carrot into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into wedges. • Spread the veggies across two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

• Meanwhile, 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 Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks, then turn to coat.

• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl, crumble in fetta and mash to combine.

• When the veggies have 10 minutes cook time remaining, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Add chicken and cook until cooked through, 3-6 minutes each side (depending on thickness).

TIP: The chicken is cooked through when it is no longer pink inside.

• Combine roasted veggies onto one oven tray. Add baby spinach leaves to the tray and toss to combine. Season to taste.

• Slice the chicken. • Divide the roast veggie toss and Nan's chicken between plates and drizzle with the balsamic vinaigrette dressing. Sprinkle with the flaked almonds and garlic fetta to serve. Enjoy!