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.
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
garlic & herb seasoning
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
shredded Cheddar cheese(ContainsMilk)
• 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.