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Casablanca Chicken & Roast Veggie Medley

Casablanca Chicken & Roast Veggie Medley

with Citrus Yoghurt

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Cauliflower is one of those superstar veggies, always ready to do the heavy lifting in any meal. With its special nuttiness that comes out after roasting, it makes a hearty addition to this spiced chicken stunner of a meal.

Tags:Low Calorie
Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

kumara

1 portion

cauliflower

1 unit

red onion

1 clove

garlic

1 sachet

souk market spice blend

1 packet

chicken breast

1 packet

Greek-style yoghurt

(ContainsMilk)

⅔ bag

baby spinach leaves

1 unit

lime

1 bunch

parsley

Not included in your delivery

olive oil

½ tsp

salt

1 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2220 kJ
Fat20.4 g
of which saturates5.6 g
Carbohydrate31.5 g
of which sugars19.4 g
Dietary Fibre0 g
Protein50 g
Cholesterol0 mg
Sodium258 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Tray
Baking Paper
Medium Bowl
Small Bowl
Large Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Chop the kumara (unpeeled) into 1 cm cubes. Cut the cauliflower into 1 cm florets and roughly chop the stalk. Slice the red onion into 1 cm wedges. TIP: Cutting the veggies to the correct size ensures they cook in the allocated time. Peel and finely chop the garlic.

2

Add the kumara, cauliflower, red onion and garlic to the oven tray lined with baking paper. Drizzle with olive oil and add 1/2 the salt and a pinch of pepper. Toss to coat and bake for 25 minutes or until golden and tender.

3

While the veggies are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Combine the Souk Market spice blend and the remaining salt in a medium bowl. Season with a pinch of pepper. Add the chicken steaks and a drizzle of olive oil and toss to coat the chicken. Set aside.

4

In a small bowl, combine the Greek yoghurt, water (see ingredients list) and a squeeze of lime juice (2 tsp for 2 people / 4 tsp for 4 people). TIP: Add as much or as little lime juice as you like, depending on your taste. Season with a pinch of salt and pepper and mix well.

5

When the veggies have 10 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, pick and finely chop the parsley leaves. When the veggies are cooked, transfer to a large bowl and toss together with the baby spinach leaves (see ingredients list).

6

Divide the roast veggie medley between plates and top with the Casablanca chicken. Drizzle over the citrus yoghurt and garnish with the parsley.