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.
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
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
olive oil
½ tsp
honey
drizzle
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot and parsnip into bite-sized chunks.
• 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).
• 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.
• 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.
• 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!
• 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!