Kiwi-Spiced Chicken & Veggie Toss

Name: Kiwi-Spiced Chicken & Veggie Toss with Hollandaise & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 1 packet Slivered Almonds; 320 g Chicken Breast; 1 packet baby leaves; 1 packet Hollandaise; 1 Parsnip; 1 sachet Kiwi Spice Blend; 1 Beetroot; 1 Spring Onion; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Hollandaise & Toasted Almonds

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Spice it up, tonight's chicken is getting a hearty coating of our Kiwi taste-tastic spice blend, bursting with specially crafted flavours we know you'll love. Roast the veggies and serve this meal with a drizzle of creamy hollandaise for a delicious kick.

We’ve added coriander to this recipe. It may be a little different to what’s pictured, but just as delicious!

Tags:

Air Fryer Friendly

•Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Almond

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

Red Onion

1 packet

Slivered Almonds

320 g

Chicken Breast

1 packet

baby leaves

1 packet

Hollandaise

Parsnip

1 sachet

Kiwi Spice Blend

Beetroot

Spring Onion

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories576 kcal

Energy (kJ)2410 kJ

Fat31.1 g

of which saturates3.3 g

Carbohydrate28.5 g

of which sugars18 g

Dietary Fibre9.2 g

Protein45.8 g

Sodium754 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes.

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

• Meanwhile, in a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. • Add chicken breast and toss to coat.

• Heat a large frying pan over medium-high heat. • Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.

• Meanwhile, set your air fryer to 200°C. • Place chicken into the air fryer basket and cook until cooked through (when no longer pink inside), 15-18 minutes.

TIP: No air fryer? Place your hand flat on top of chicken breast and slice through horizontally to make two steaks, then flavour. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side.

• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.

• Slice spiced chicken. • Divide roast veggie toss between plates. Top with chicken and drizzle over hollandaise. • Sprinkle with toasted almonds to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the almonds.