Double Seared Chicken & Cheesy Roast Veggie Medley

Name: Double Seared Chicken & Cheesy Roast Veggie Medley with Smokey Aioli & Parsley
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 packet Smokey Aioli; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 640 g Chicken Breast; 1 packet Parsley; 1 Leek; 1 Parsnip; 1 sachet All-American Spice Blend; 1 Beetroot; olive oil

with Smokey Aioli & Parsley

Get up to $175 off

Looks can be deceiving, this dinner may look like chicken and roast veggies but we ask you to have another glance. You may discover the gooey layer of baked Cheddar cheese over the veggies, that’s because it’s all roasted on one tray for your convenience!

Allergens:

Eggs

•Soy

•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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

640 g

Chicken Breast

1 packet

Parsley

Leek

Parsnip

1 sachet

All-American Spice Blend

Beetroot

Not included in your delivery

olive oil

Nutrition Values

Calories701 kcal

Energy (kJ)2930 kJ

Fat25.8 g

of which saturates7.4 g

Carbohydrate32 g

of which sugars21.9 g

Dietary Fibre6.5 g

Protein83.3 g

Sodium1190 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Thickly slice leek. Drain sweetcorn. Cut parsnip into bite-sized chunks. • Place beetroot, parsnip, sweetcorn and leek on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • When the veggies have 15 minutes remaining, add peeled pumpkin pieces to the tray and roast until tender. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• While the veggies are roasting, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Slice the chicken. • Divide cheesy roast veggie traybake between bowls. Top with spiced chicken. • Tear over parsley and serve with smokey aioli. Enjoy!