Sweet & Sticky Double Plum Chicken
with Roast Veggie Salad & Flaked Almonds
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
Carrot
1
Sweet Potato
1
Tomato
2
Chicken Breast
1
Plum Sauce
1
Baby Spinach Leaves
1
Flaked Almonds
Not included in your delivery
1
olive oil
Nutritional Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Slice onion and tomato into wedges. • Cut carrot and sweet potato into bite-sized chunks.
• Place onion, carrot and sweet potato on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine sweet soy seasoning, chicken, a drizzle of olive oil and a pinch of salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your chicken breast, prepare chicken in a large bowl and continue as above.
----------CCM TEXT---------- • Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine sweet soy seasoning, chicken, a drizzle of olive oil and a pinch of salt and pepper.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add plum sauce, turning to coat, 1 minute.
TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken as above, in batches for best results.
----------CCM TEXT---------- • When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add plum sauce, turning to coat, 1 minute.
TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.
• When the veggies are done, add tomato, baby spinach leaves and a drizzle of vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.
• Slice chicken. • Divide roast veggie salad and sticky & salty plum chicken between plates. • Spoon over any remaining sauce from the pan. Top with flaked almonds to serve. Enjoy!