Double Chermoula-Spiced Chicken & Garlic Yoghurt

Name: Double Chermoula-Spiced Chicken & Garlic Yoghurt with Veggie Medley & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 parsnip; 1 potato; 1 carrot; 1 packet peeled pumpkin pieces; 2 packet chicken breast; ½ sachet ras el hanout; 1 packet flaked almonds; 1 tbs white wine vinegar; 1 bag baby spinach leaves; 2 clove garlic; 1 sachet chermoula spice blend; 1 tsp honey; ½ packet Greek-Style Yoghurt

with Veggie Medley & Toasted Almonds

Get up to $175 off

For tonight’s dinner, we’ve enlisted the help of our lively Middle Eastern-inspired chermoula spice blend: it coats each bite of tender chicken breast in vibrant, earthy flavours and pairs perfectly with the robust roast roast veggie medly. Go for your life!

Tags:

Dietitian Approved

Allergens:

Almond

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

parsnip

potato

carrot

1 packet

peeled pumpkin pieces

2 packet

chicken breast

½ sachet

ras el hanout

1 packet

flaked almonds

(Contains: Almond; )

1 bag

baby spinach leaves

2 clove

garlic

1 sachet

chermoula spice blend

½ packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tbs

white wine vinegar

1 tsp

honey

Nutrition Values

Energy (kJ)2746 kJ

Fat22.1 g

of which saturates5.1 g

Carbohydrate40.5 g

of which sugars18.7 g

Protein74.7 g

Sodium738 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 the oven to 240°C/220°C fan-forced. • Cut parsnip, potato and carrot into bite-sized chunks. • Place parsnip, potato, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, add ras el hanout (see ingredients), season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chermoula spice blend and the salt. Add chicken and toss to coat. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Remove pan from heat, then add the honey, turning chicken to coat.

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

• To the tray of roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.

• Slice Middle Eastern-spiced chicken. • Divide roast veggie toss between plates. Top with chicken and garlic yoghurt. • Garnish with toasted almonds to serve. Enjoy!