Apricot Chicken & Roast Veggie Salad

Name: Apricot Chicken & Roast Veggie Salad with Yoghurt & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 parsnip; 1 potato; 1 carrot; 1 Brown Onion; 1 packet peeled pumpkin pieces; 1 packet chicken breast; ½ sachet ras el hanout; ¼ tsp salt; 1 packet flaked almonds; 1 packet Apricot Sauce; 1 tsp soy sauce; ½ tbs brown sugar; 1 tbs white wine vinegar; 1 bag baby spinach leaves; 1 tbs water; ½ packet Greek-Style Yoghurt

with Yoghurt & Toasted Almonds

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For tonight’s dinner, we’ve enlisted the help of a lively glaze made with apricot sauce, soy sauce and brown sugar: it coats each bite of tender chicken breast in sticky stone-fruit sweetness and even tastes great drizzled over the robust roast veggie salad. Go for your life!

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Dietitian Approved

•Calorie Smart

Allergens:

Almond

•Gluten

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

parsnip

potato

carrot

Brown Onion

1 packet

peeled pumpkin pieces

1 packet

chicken breast

½ sachet

ras el hanout

1 packet

flaked almonds

(Contains: Almond; )

1 packet

Apricot Sauce

1 bag

baby spinach leaves

½ packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

soy sauce

(Contains: Gluten, Soy; )

½ tbs

brown sugar

1 tbs

white wine vinegar

1 tbs

water

Nutrition Values

Energy (kJ)2188 kJ

Fat15.8 g

of which saturates3.3 g

Carbohydrate55.4 g

of which sugars31.8 g

Protein42.2 g

Sodium602 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced. • Cut parsnip and potato into bite-sized chunks. Thinly slice carrot into half-moons. Slice onion into wedges. • Place veggies and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes, then set aside to cool slightly.

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

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine ras el hanout (see ingredients) and the salt in a large bowl. Add chicken and toss to coat.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness).

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

• While the chicken is cooking, combine apricot sauce, the soy sauce, brown sugar, water and the white wine vinegar in a small bowl. • In a second small bowl, combine Greek-style yoghurt (see ingredients) and a splash of water, then season with salt and pepper. Set aside.

• When the chicken is cooked, remove pan from heat, then add apricot glaze and turn chicken to coat. • In a medium bowl, combine roasted veggies and baby spinach leaves and gently toss to combine. Season to taste.

• Slice apricot chicken. • Divide roast veggie salad between plates. Top with chicken and any remaining glaze. • Drizzle over yoghurt. Sprinkle with toasted almonds to serve. Enjoy!