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Double Herby Chicken & Rainbow Veggie Toss
Double Herby Chicken & Rainbow Veggie Toss

Double Herby Chicken & Rainbow Veggie Toss

with Chargrilled Capsicum Tahini Sauce

If we’ve said it once, we’ve said it a thousand times: you gotta eat the rainbow! Not only does it make your plate look beautiful, but it indicates plenty of nutrient packed ingredients too.

Tags:
Kid Friendly
Allergens:
Sesame
Sulphites

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

1

Brown Onion

1

carrot

1 packet

peeled pumpkin pieces

1 packet

Pumpkin Seeds (Pepitas)

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

tahini

(Contains: Sesame; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

2 packet

chicken breast

1

parsnip

½ sachet

Zesty Chilli Salt

Not included in your delivery

olive oil

½ tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3011 kJ
Fat28.7 g
of which saturates5.9 g
Carbohydrate39.1 g
of which sugars21.8 g
Protein76.9 g
Sodium1184 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

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot and parsnip into bite-sized chunks.

2
2

• Place peeled pumpkin pieces, onion, carrot and parsnip on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt and pepper. • Toss to coat, spread out in a single layer and roast for 20-25 minutes. • When the veggies have 5 minutes remaining, add pumpkin seeds to the tray and continue roasting until toasted. • When the veggies and seeds are done, sprinkle over zesty chilli salt (see ingredients).

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, return all chicken and add the honey, turning chicken to coat.

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

5
5

• In a large bowl, combine the roasted veggies, toasted pumpkin seeds, baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.

Little cooks: Take the lead by tossing the roast veggie salad!

6
6

• In a small bowl, combine tahini and chargrilled capsicum relish. • Slice herby chicken. Divide rainbow veggie toss between bowls. Top with chicken. • Spoon over capsicum-tahini sauce to serve. Enjoy!

Little cooks: Add the finishing touch by spooning over the tahini sauce!