Sweet & Savoury Glazed Chick'n
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Sweet & Savoury Glazed Chick'n

Sweet & Savoury Glazed Chick'n

with Roast Veggie Toss & Flaked Almonds

Sear juicy pork steaks with our Aussie spice blend, then whip up a sweet and savoury, garlic-infused glaze to pour over them just before serving, and you'll be saying "Yum" with every mouthful.

Tags:
Plant Based
Allergens:
Gluten
•Soy
•Wheat
•Almond

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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

2

sweet potato

1

beetroot

1

carrot

1 clove

garlic

1 sachet

Aussie spice blend

1 packet

Plant-Based Crumbed Chicken

(Contains Gluten, Soy, Wheat;)

1 packet

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 bag

baby spinach leaves

1 packet

flaked almonds

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

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tbs

brown sugar

1 tbs

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2803 kJ
Fat27.9 g
of which saturates2.8 g
Carbohydrate78.1 g
of which sugars39.9 g
Protein22.9 g
Sodium1521 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

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

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add plant-based crumbed chicken and turn to coat.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

4
4

• In a small bowl, combine garlic, sweet & savoury glaze, the balsamic vinegar, the brown sugar and the water. • Return frying pan to medium heat with a drizzle of olive oil. Cook the glaze mixture until slightly thickened, 1 minute. • Remove pan from heat, then return plant-based crumbed chicken to the pan and turn to coat in the glaze.

5
5

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.

6
6

• Divide crumbed chick'n, roast veggie toss between plates. Top the veggie toss with flaked almonds. • Spoon sticky glaze over chick'n to serve. Enjoy!