Garlic & Herb Chicken

Name: Garlic & Herb Chicken with Cheesy Roasted Veggies & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 beetroot; 1 courgette; 1 parsnip; 1 carrot; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet Dill & Parsley Mayonnaise; 1 packet Shredded Cheddar Cheese

with Cheesy Roasted Veggies & Dill-Parsley Mayo

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You can't go wrong with garlic and herbs, or cheesy roasted veggies, or dill-parsley mayo... Know where we're going with this? That's right, this low-carb meal is a greatest hits of our favourite flavours, with juicy chicken breast leading the way.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 30g carbs

•Easy Prep

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 Time

DifficultyEasy

Ingredients

Serving amount

beetroot

courgette

parsnip

carrot

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2345 kJ

Fat31 g

of which saturates7.6 g

Carbohydrate26.6 g

of which sugars18.2 g

Dietary Fibre9.3 g

Protein43.4 g

Sodium965 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

• Preheat oven to 240°/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip, courgette and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes cook time remaining, sprinkle veggies with shredded Cheddar cheese and bake until golden and melted, 5-8 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper.

• When veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Add baby spinach leaves and a drizzle of white wine vinegar to roasted veggies. Toss to coat. • Divide cheesy roasted veggies between plates. Top with and garlic-herb chicken. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!