Name: [DT, Calorie Smart] NZ Garlicky Chicken & Roast Veggie Quinoa with Chargrilled Capsicum Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 sachet Zesty Chilli Salt; 1 packet Quinoa & Millet Blend; 320 g Chicken Breast; 1 packet Chargrilled Capsicum Relish; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 Carrot; 1 Beetroot

HelloFresh

Recipes

[DT, Calorie Smart] NZ Garlicky Chicken & Roast Veggie Quinoa

with Chargrilled Capsicum Yoghurt

Get up to $175 off

Tags:

Dietitian Approved

Allergens:

Sulphites

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

1 sachet

Zesty Chilli Salt

1 packet

Quinoa & Millet Blend

320 g

Chicken Breast

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

Carrot

Beetroot

Nutrition Values

Calories346 kcal

Energy (kJ)1450 kJ

Fat6.1 g

of which saturates2 g

Carbohydrate29.9 g

of which sugars19.5 g

Dietary Fibre7.4 g

Protein42.3 g

Sodium864 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 carrot into bite-sized chunks. Cut beetroot into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. Drain and return to saucepan.

TIP: Rinsing the grain blend helps remove any bitter flavour!

Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Combine the chicken with the spice blend as above.

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

• When the roasted veggies are done, transfer them to the saucepan with quinoa blend. Add baby spinach leaves, zesty chilli salt and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.

Slice chicken to serve.