Baked Chicken Salad & Roasted Veggies

Name: Baked Chicken Salad & Roasted Veggies with Lemon Yoghurt, Crumbly Cheese & Flaked Almonds
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Kumara; 320 g Chicken Breast; 1 packet Greek-Style Yoghurt; 1 packet Feta Cheese; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 packet Flaked Almonds; 1 Carrot; 1 Courgette; 1 Lemon; 1 Beetroot

with Lemon Yoghurt, Crumbly Cheese & Flaked Almonds

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Tags:

Healthy

Allergens:

Milk

•Almond

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Kumara

320 g

Chicken Breast

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Feta Cheese

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

1 packet

Flaked Almonds

(Contains: Almond; )

Carrot

Courgette

Lemon

Beetroot

Nutrition Values

Calories395 kcal

Energy (kJ)1650 kJ

Fat7.6 g

of which saturates2.1 g

Carbohydrate32.7 g

of which sugars20.9 g

Dietary Fibre7.8 g

Protein45.3 g

Sodium984 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.

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara, carrot and courgette into bite-sized chunks. Cut the beetroot into 1cm chunks. Place the veggies and garlic & herb seasoning on a lined oven tray. Add a generous drizzle of olive oil and season with salt and pepper. Toss to combine and roast until tender, 25-30 minutes.

While the veggies are roasting, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Add the chicken breast, season and turn to coat. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size). TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is baking, cut the lemon into wedges. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice.

When veggies are done, add baby spinach leaves and honey to tray and toss to combine.

Slice the chicken. Divide the roasted veggies between plates and top with chicken. Spoon over the lemon yoghurt and crumble with the cheese. Garnish with the toasted almonds and serve with any remaining lemon wedges. Enjoy!