Creole Chicken & Roast Veggie Toss

Name: Creole Chicken & Roast Veggie Toss with Onion Chutney & Mayo
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 carrot; 1 beetroot; 1 Brown Onion; 1 packet chicken breast; ¼ tsp salt; 1 tsp brown sugar; 1 packet Onion Chutney; 1 bag baby spinach leaves; 1 packet mayonnaise; 1 Kumara; 1 sachet Creole spice blend

with Onion Chutney & Mayo

Get up to $175 off

This heavenly chicken coated in our Creole spice blend is full of flavour, thanks to red capsicum, onion and garlic. Add a medley of veggies, sweet chutney and a dollop of creamy mayo and it’s satisfaction, guaranteed!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•High Protein

•Kid Friendly

Allergens:

Sulphites

•Eggs

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

Brown Onion

1 packet

chicken breast

1 packet

Onion Chutney

(Contains: Sulphites; )

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

Kumara

1 sachet

Creole spice blend

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2463 kJ

Fat20.3 g

of which saturates3.9 g

Carbohydrate62.1 g

of which sugars31.1 g

Protein38.3 g

Sodium1205 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 oven to 220°C/200°C fan-forced. • Peel and cut kumara into bite-sized chunks. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Cut onion into wedges.

Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).

• Divide kumara, carrot, beetroot and onion between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

Little cooks: Kids can help toss the veggies.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine Creole spice blend, the salt, the brown sugar and a drizzle of olive oil in a medium bowl. Season with pepper, then add chicken and turn to coat. Set aside.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan to 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). • Remove pan from heat, then add onion chutney and a splash of water and turn chicken to coat.

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

• When the veggies are done, add baby spinach leaves to the tray and toss to combine. Season to taste.

Little cooks: Kids can help wash and tear the salad leaves!

• Slice Creole chicken. • Divide roast veggie toss between plates. Top with chicken. • Spoon over remaining glaze from pan. Serve with mayonnaise. Enjoy!