Helen's Spiced Chicken & Roast Veggie Toss

Name: Helen's Spiced Chicken & Roast Veggie Toss with Pumpkin Seeds & Dill-Parsley Mayo
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Peeled Pumpkin Pieces; packet Dill & Parsley Mayonnaise; 320 g Chicken Thigh; 1 packet Pepitas; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 Red Onion; 1 Carrot; 1 Beetroot

with Pumpkin Seeds & Dill-Parsley Mayo

Get up to $175 off

Allergens:

Eggs

•Soy

•Mustard

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Peeled Pumpkin Pieces

packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy, Mustard; )

320 g

Chicken Thigh

1 packet

Pepitas

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

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

Red Onion

Carrot

Beetroot

Nutrition Values

Calories469 kcal

Energy (kJ)1960 kJ

Fat19.8 g

of which saturates5.2 g

Carbohydrate36.8 g

of which sugars26.1 g

Dietary Fibre8.5 g

Protein40.7 g

Sodium578 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 oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Spread onion, carrot, beetroot and peeled pumpkin pieces over a lined oven tray. • Drizzle tray with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell that it's cooked when it can be easily pierced with a fork! TIP: If your oven tray is crowded, divide between two trays.

• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add chicken and turn to coat. Set aside.

• Heat a large frying pan over medium-high heat. • Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Add chicken thigh and cook until browned, 2 minutes each side. Transfer chicken to a second lined oven tray and bake until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it is no longer pink inside

• Meanwhile, in a large bowl, combine baby spinach leaves and roasted veggies, then drizzle with balsamic vinegar. Season to taste.

• Slice spiced chicken. Divide roast veggie toss between plates and top with chicken, spooning over any resting juices. • Drizzle over dill-parsley mayonnaise. Sprinkle with toasted pumpkin seeds to serve. Enjoy!