HelloHero: Quick Chorizo, Chicken & Root Veggie Traybake

Name: HelloHero: Quick Chorizo, Chicken & Root Veggie Traybake with Parmesan Cheese & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 potato; 1 beetroot; 1 packet Mild Chorizo; 1 packet peeled pumpkin pieces; 1 packet Grated Parmesan Cheese; 1 packet Baby Leaves; drizzle white wine vinegar; 1 packet Dill & Parsley Mayonnaise; 1 packet chicken breast

with Parmesan Cheese & Herby Mayo

Get up to $175 off

Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the creamy herb mayo, the sweetness from the pumpkin works to balance out the richness of the dish.

Tags:

Bestseller

Allergens:

Milk

•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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

potato

beetroot

1 packet

Mild Chorizo

1 packet

peeled pumpkin pieces

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

chicken breast

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2672 kJ

Calories639 kcal

Fat40.2 g

of which saturates12.8 g

Carbohydrate36.9 g

of which sugars24.9 g

Dietary Fibre7 g

Protein29.8 g

Sodium1152 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

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and beetroot into bite-sized chunks. Finely chop mild chorizo. • Place peeled pumpkin pieces, potato and beetroot on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. Bake until browned and tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• When veggies have 15 minutes remaining, remove tray from the oven. • Add chorizo to the tray and sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.

• Meanwhile, roughly chop baby leaves. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. • Return pan to medium-high heat with a drizzle of olive oil. Cook baby leaves until tender, 2-3 minutes. • When the cheesy veggies and chorizo are done, add baby leaves, cooked chicken and a drizzle of white wine vinegar to the tray. Season to taste. • Gently toss to combine.

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