topBanner
Spiced Chicken & Roast Veggie Salad with Pepitas & Garlic Yoghurt

Spiced Chicken & Roast Veggie Salad with Pepitas & Garlic Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

Read more

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:BalancedUnder 650kcalNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1

capsicum

1

red onion

1

beetroot

1

carrot

1 packet

chicken breast

1 sachet

Aussie spice blend

(May be present Gluten)

1 sachet

pepitas

(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 clove

garlic

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2723 kJ
Fat23 g
of which saturates6 g
Carbohydrate55.9 g
of which sugars36.8 g
Dietary Fibre0 g
Protein48.4 g
Cholesterol0 mg
Sodium711 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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!

2

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.

3

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.

4

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.

5

In a large bowl, combine the roasted veggies, baby spinach leaves and balsamic vinegar. Season with salt and pepper and gently toss to combine.

6

Slice the chicken. Divide the veggies between plates and top with the chicken. Top with the garlic yoghurt and sprinkle over the pepitas.