The combination of garlic and honey infuses this colourful meal for a flavoursome result that comes together with minimal effort. Top it off with smokey aioli and crumbly cheese for a 5-star finish.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with parsnip, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
baby spinach leaves
garlic & herb seasoning
Greek salad cheese/feta cheese(ContainsMilk)
red wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato, carrot and courgette into bite-size chunks.
Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the dried oregano and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine the garlic, garlic & herb seasoning and a drizzle of olive oil. Add the chicken steaks and turn to coat. Set aside.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side. Remove the pan from heat, then add the honey, turning to coat. Turn the chicken to coat, then transfer to a plate to rest.
Add the baby spinach leaves and a drizzle of red wine vinegar to the roasted veggies. Toss to combine and season to taste.
Slice the garlic and honey chicken. Divide the roast veggie salad and chicken between plates. Spoon over any resting juices. Crumble the cheese over the salad. Serve with the smokey aioli.