Paprika Chicken & Roast Veggies

Name: Paprika Chicken & Roast Veggies with Tomato Salad & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Argentinsk
Ingredients: 1 Tomato; 320 g Chicken Thigh; 1 packet Roast Veg Mix; 2 Carrot; 1 packet Mixed Salad Leaves; 1 sachet Paprika Spice Blend; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Tomato Salad & Mayonnaise

Recipe Development TeamUpdated on May 14, 2026

Get tasty recipes from just $6 per serving

Calories

348 kcal

Protein

35.2g protein

Total

30 minutes

Difficulty

Easy

Under 30g carbs

Low Calorie

High Protein

Allergens:

Sulphites
Soy
Wheat
Gluten
May contain traces of allergens

Everyone has a favourite kind of steak, make this the one that stands out above the rest by seasoning the chicken with paprika. Cook it to your liking and complete it with roasted veggie and a fresh salad on the side. It’s bound to be a crowd-pleaser! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

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

Ingredients

Serving amount

Tomato

320 g

Chicken Thigh

1 packet

Roast Veg Mix

(Contains: Sulphites; )

Carrot

1 packet

Mixed Salad Leaves

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten. )

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)1460 kJ

Calories348 kcal

Fat33 g

of which saturates6.8 g

Carbohydrate39.9 g

of which sugars20.3 g

Dietary Fibre16.4 g

Protein35.2 g

Sodium465 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• On a plate, combine chicken, chimichurri seasoning, a pinch of salt and a drizzle of olive oil.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat a drizzle of olive oil. • When oil is hot, cook chicken thigh, turning, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is resting, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. • Season to taste.