HelloHero: Herbed Chicken & Roast Veggie Toss
with Yoghurt & Chargrilled Capsicum Relish
Feel the sweet sense of bliss when you sit down to eat this bowl of nutritious deliciousness. The fresh veggies, roasted to warm perfection create a bed for the tender chicken strips to rest on. A delicious capsicum relish and yoghurt combo will have you feeling like you’re on a sunny holiday.
This recipe is under 650kcal per serving.
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
Ingredients
1
White Turnip
1
Red Onion
1
Chicken Breast Strips
1
Garlic & Herb Seasoning
1
Chargrilled Capsicum Relish
(Contains Sulphites; )
1
baby leaves
1
Greek-Style Yoghurt
(Contains Milk; )
1
Kumara
1
Courgette
Not included in your delivery
1
olive oil
balsamic vinegar
honey
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. Peel kumara. • Cut kumara and white turnip into bite-sized chunks. Slice courgette into half-moons. Cut onion into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, combine beef strips, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl. • When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strip in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, then add the honey and balsamic vinegar. Toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, combine chicken breast strips, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a small bowl. • When veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add the honey and balsamic vinegar. Toss to coat.
• When the veggies are done, add baby leaves to the oven tray and toss to combine. Season to taste.
• Divide roast veggie toss between bowls. • Top with herbed beef and a dollop of chargrilled capsicum relish. • Serve with a dollop of Greek-style yoghurt. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide roast veggie toss between bowls. • Top with Mediterranean chicken and a dollop of chargrilled capsicum relish. • Serve with a dollop of Greek-style yoghurt. Enjoy!