Honey Chicken & Creamy Roast Veggie Salad
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Honey Chicken & Creamy Roast Veggie Salad

Honey Chicken & Creamy Roast Veggie Salad

with Roasted Almonds

We're big honey chicken fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy pesto dressing and top with crunchy almonds for the best balance of flavours and textures. Don't forget the herb garnish, it really makes everything sing!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Quick Prep
Under 650kcal
Allergens:
Soy
Almond

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

2

potato

1

white turnip

1

leek

1 sachet

Aussie Spice Blend

1 packet

Mixed Salad Leaves

1 packet

creamy pesto dressing

(Contains Soy; )

1 packet

parsley

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2377 kJ
Fat18.6 g
of which saturates2.2 g
Carbohydrate49.8 g
of which sugars26.6 g
Dietary Fibre9.8 g
Protein50.7 g
Sodium869 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

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays!

2
2

• When the veggies have 5 minutes cook time remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat.

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

3
3

• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Season with salt and pepper.

4
4

• Roughly chop parsley. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Divide creamy roast veggie salad between bowls. Top with honey chicken, parsley and roasted almonds to serve. Enjoy!