Helen's Spiced Chicken & Roast Veggie Toss

Name: Helen's Spiced Chicken & Roast Veggie Toss with Pumpkin Seeds & Garlic Aioli
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 unit onion; 1 unit parsnip; 1 unit beetroot; 1 packet peeled pumpkin pieces; 1 packet chicken breast; 1 sachet Aussie Spice Blend; 1 sachet Pumpkin Seeds (Pepitas); 1 packet garlic aioli; 1 tsp water; 1 bag baby spinach leaves; 1 tsp balsamic vinegar

with Pumpkin Seeds & Garlic Aioli

Get up to $175 off

When recipe developer Helen brought this dish to the tasting table, we decided she needs to open a chicken shop! And if she did, this beautiful, delicious, hearty salad would be a sell-out. What's her secret? Our new Aussie spice blend, which provides an irresistible roast chicken flavour.

Allergens:

Egg

•Soja

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

onion

1 unit

parsnip

1 unit

beetroot

1 packet

peeled pumpkin pieces

1 packet

chicken breast

1 sachet

Aussie Spice Blend

1 sachet

Pumpkin Seeds (Pepitas)

1 packet

garlic aioli

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

water

1 tsp

balsamic vinegar

Nutrition Values

/ per serving

Calories3060 kcal

Fat47.9 g

of which saturates6.7 g

Carbohydrate30.6 g

of which sugars20.1 g

Protein46.1 g

Sodium714 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 Paper

•Large Non-Stick Pan

•Baking Tray

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the red onion and parsnip (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Spread the onion, parsnip, beetroot and peeled & chopped pumpkin over two oven trays lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend, a good drizzle of olive oil and a pinch of pepper. Add the chicken and toss to coat. Set aside.

Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. In a small bowl, combine the garlic aioli and the water. Set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate.

TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, gently combine the balsamic vinegar, baby spinach leaves, roasted veggies and a pinch of salt and pepper.

Thickly slice the chicken. Divide the roast veggie toss between plates and top with the spiced chicken, spooning over any resting juices. Drizzle over the garlic aioli and sprinkle with the toasted pumpkin seeds.