Chicken & Herb-Roasted Veggies

Name: Chicken & Herb-Roasted Veggies with Garden Salad & Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Nan's Special Seasoning; 2 Kumara; 320 g Chicken Breast; 1 packet Mixed Salad Leaves; 1 White Turnip; 1 Carrot; 1 packet Creamy Pesto Dressing; 1 sachet Italian Herbs

with Garden Salad & Creamy Pesto Dressing

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Tags:

Healthy

Allergens:

Soy

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

Kumara

320 g

Chicken Breast

1 packet

Mixed Salad Leaves

White Turnip

Carrot

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

1 sachet

Italian Herbs

Nutrition Values

Calories385 kcal

Energy (kJ)1610 kJ

Fat13 g

of which saturates1.8 g

Carbohydrate27.1 g

of which sugars12.3 g

Dietary Fibre4.2 g

Protein39.6 g

Sodium696 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 oven to 220°C/200°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, sprinkle with Italian herbs (see ingredients) and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 20-25 minutes.

• While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine Nan's special seasoning and a drizzle of olive oil, then season with salt and pepper. Add chicken and turn to coat.

• When the veggies have 10 minutes 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).

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

• Meanwhile, roughly chop tomato.

• In a large bowl, combine a drizzle of vinegar and olive oil, then season. • Add tomato and mixed salad leaves. Toss to coat.

• Slice the chicken. • Divide chicken, herb-roasted veggies and garden salad between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!