Golden Chicken & Roast Root Veggie Salad

Name: Golden Chicken & Roast Root Veggie Salad with Herby Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: Dill; 1 packet Pepitas; 320 g Chicken Breast; 1 packet Roasted almonds; 100 g Diced Bacon; 1 sachet Classic Roast Seasoning; 1 packet Potato; 1 Carrot; 1 packet baby spinach & rocket mix; 1 Courgette; packet Garlic Aioli; 1 Lemon; 1 Beetroot

with Herby Garlic Aioli

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Allergens:

Almond

•Eggs

•Soy

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Dill

1 packet

Pepitas

(May be present: Milk, Sesame, Soy, Tree nuts, Gluten. )

320 g

Chicken Breast

1 packet

Roasted almonds

(Contains: Almond; )

100 g

Diced Bacon

1 sachet

Classic Roast Seasoning

1 packet

Potato

Carrot

1 packet

baby spinach & rocket mix

Courgette

packet

Garlic Aioli

(Contains: Eggs, Soy; )

Lemon

Beetroot

Nutrition Values

Calories616 kcal

Energy (kJ)2580 kJ

Fat29.1 g

of which saturates7 g

Carbohydrate27.2 g

of which sugars16.2 g

Dietary Fibre9.4 g

Protein57.5 g

Sodium970 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 the oven to 220°C/200°C fan-forced. Cut the beetroot into small chunks. Cut the carrot, courgette and potato into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. When the veggies have 5 minutes cook time remaining, remove the tray from the oven, sprinkle over the pumpkin seeds and roast until toasted. Allow to cool slightly.

While the veggies are roasting, zest the lemon to get a pinch, then slice into wedges. Finely chop the parsley. In a small bowl, combine the garlic aioli, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and 1/2 the parsley, then season with salt and pepper. Set aside.

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil, then season. Add the chicken and toss to coat. Set aside.

If you've added diced bacon to your meal, heat the pan as above. Cook the bacon before the chicken, breaking it up with a spoon, until golden, 4-5 minutes. Transfer to a small bowl. Continue with step.

Add the spinach & rocket mix to the roasted veggies and pumpkin seeds and gently toss to combine.

Top the chicken with the bacon to serve.