Golden Chicken Strips & Roast Veggie Root Salad

Name: Golden Chicken Strips & Roast Veggie Root Salad with Herb & Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 beetroot; 1 carrot; 1 parsnip; 1 potato; 1 sachet Pumpkin Seeds (Pepitas); ½ lemon; 1 bag parsley; 1 packet garlic aioli; 1 packet chicken breast; 1 bag salad leaves; 1 sachet Aussie Spice Blend; 1 packet roasted almonds; 1 packet Greek salad cheese/feta cheese

with Herb & Garlic Aioli

Get up to $175 off

We've put all the much-loved household flavours into this delectable dinner - from the golden-spiced chicken to the roasted root veggie salad and herb aioli, it's got everything we're all addicted to!

Keep an eye out... Due to recent sourcing challenges, we’ve replaced dill with parsley, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Eggs

•Soy

•Almond

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

carrot

parsnip

potato

1 sachet

Pumpkin Seeds (Pepitas)

lemon

1 bag

parsley

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

chicken breast

1 bag

salad leaves

1 sachet

Aussie Spice Blend

1 packet

roasted almonds

(Contains: Almond; )

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)3581 kJ

Fat54.8 g

of which saturates7.2 g

Carbohydrate45.8 g

of which sugars22.4 g

Protein44.4 g

Sodium1095 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot, carrot and parsnip into small chunks. Cut the 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 and 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. Roughly chop the parsley leaves. 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.

Cut the chicken breast into 2cm-thick strips. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil, then season with pepper. Add the chicken strips and toss to coat. Set aside.

When the veggies have 10 minutes cook time remaining, heat a frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken strips until cooked through, 3-5 minutes each side. Remove from the heat and set aside.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside!

In a large bowl, add the spinach & rocket mix, roasted veggies and pumpkin seeds. Gently toss to combine.

TIP: Combine everything on the oven tray and save on washing up!

Roughly chop the roasted almonds. Divide the roast veggie salad between plates. Top with the golden chicken strips. Crumble over the cheese. Drizzle over the garlicky herb aioli. Garnish with the almonds and remaining parsley. Serve with any remaining lemon wedges.