Spiced Chicken & Roast Veggie Salad with Pepitas & Garlic Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
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 healthy and satisfied.
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.
Ingredients
1
red onion
1
beetroot
1
carrot
1
butternut pumpkin
1 packet
chicken breast
1 sachet
Aussie spice blend
1 sachet
pepitas
(May be present: Milk, Peanut, 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
green beans
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Slice the red onion into 2cm chunks. Cut the beetroot and carrot (unpeeled) into 1cm chunks. Peel and slice the butternut pumpkin into 1cm wedges. Place the onion, beetroot, carrot and pumpkin 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 beetween 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 good drizzle of olive oil, then season with pepper. Add the chicken steaks 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 stir to combine. Season to taste.
Trim and halve the green beans. Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the green beans, tossing, and cook until tender, 4-5 minutes. Transfer to a large bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness).
TIP: The chicken is cooked through when it's no longer pink inside.
Add the baby spinach leaves, balsamic vinegar, and the roasted veggies to the bowl with the green beans. Season with salt and pepper and gently combine.
Slice the spiced chicken. Divide the veggies between plates and top with the chicken. Drizzle with the garlic yoghurt and sprinkle over the pepitas.
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