Double Kiwi-Spiced Chicken & Veggie Toss

Name: Double Kiwi-Spiced Chicken & Veggie Toss with Hollandaise & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 1 packet Slivered Almonds; 640 g Chicken Breast; 1 packet baby leaves; 1 packet Hollandaise; 1 Parsnip; 1 sachet Kiwi Spice Blend; 1 Beetroot; 1 Spring Onion; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Hollandaise & Toasted Almonds

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Spice it up, tonight's chicken is getting a hearty coating of our Kiwi taste-tastic spice blend, bursting with specially crafted flavours we know you'll love. Roast the veggies and serve this meal with a drizzle of creamy hollandaise for a delicious kick.

We’ve added coriander to this recipe. It may be a little different to what’s pictured, but just as delicious!

Tags:

High Protein

Allergens:

Almond

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

Red Onion

1 packet

Slivered Almonds

(Contains: Almond; )

640 g

Chicken Breast

1 packet

baby leaves

1 packet

Hollandaise

(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew. )

Parsnip

1 sachet

Kiwi Spice Blend

Beetroot

Spring Onion

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories748 kcal

Energy (kJ)3130 kJ

Fat34.1 g

of which saturates4.2 g

Carbohydrate29.4 g

of which sugars18.1 g

Dietary Fibre9.2 g

Protein82.1 g

Sodium880 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. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.

• 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 Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.

• Return the 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). TIP: Chicken is cooked through when it's no longer pink inside.

• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.

• Slice spiced chicken. • Divide zesty roast veggie toss between plates. Top with chicken and Hollandaise. • Garnish with toasted almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the almonds. Enjoy!