Garlic & Herb Chicken

Name: Garlic & Herb Chicken with Cheesy Roasted Veggies & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast; 1 packet baby leaves; 1 Carrot; 1 Cauliflower; 1 Parsnip; 1 Beetroot

with Cheesy Roasted Veggies & Dill-Parsley Mayo

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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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Breast

1 packet

baby leaves

Carrot

Cauliflower

Parsnip

Beetroot

Nutrition Values

Calories511 kcal

Energy (kJ)2140 kJ

Fat26.2 g

of which saturates6.8 g

Carbohydrate21.3 g

of which sugars16.1 g

Dietary Fibre7 g

Protein46.7 g

Sodium830 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°/220°C fan-forced. • Cut beetroot into small chunks. Cut cauliflower into small florets. Cut parsnip 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!