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Garlic & Herb Chicken

Garlic & Herb Chicken

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.

Tags:Under 30g carbsQuick PrepUnder 650kcal

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 portion






1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2491 kJ
Fat35.3 g
of which saturates9.5 g
Carbohydrate28.9 g
of which sugars19.4 g
Dietary Fibre6.8 g
Protein40.9 g
Sodium973 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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. Spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and melted, a further 5-8 minutes.

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


• Meanwhile, slice chicken breast into 2cm strips. • Combine chicken, garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season with salt and pepper. • In a small bowl, combine dill & parsley mayonnaise with a drizzle of water. Set aside.


• When veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side.


• Add baby spinach leaves to roasted veggies and toss to coat. • Divide cheesy roasted veggies and garlic-herb chicken between plates. • Drizzle over dill-parsley mayo to serve.