HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Mustard Chicken & Roast Veggie Toss
Sweet Mustard Chicken & Roast Veggie Toss

Sweet Mustard Chicken & Roast Veggie Toss

with Feta & Toasted Almonds

Family Friendly
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The secret's out - our sweet mustard spice blend takes chicken to next-level deliciousness! The oven does most of the work in this recipe, so it's ideal for busy weeknights - all you need to do is chop the veggies, flavour the chicken and toss the salad!

Allergens:Tree NutsMilk

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


2 unit


1 unit


½ sachet

dried oregano

¾ sachet

sweet mustard spice blend

1 packet

chicken breast

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

Not included in your delivery

olive oil

¼ tsp

salt (for the veggies)

¼ tsp

salt (for the chicken)

2 tsp

vinegar (white wine or red wine)

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2150 kJ
Fat17.6 g
of which saturates5.1 g
Carbohydrate43.3 g
of which sugars23.5 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium980 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and kumara (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Thinly slice the capsicum. Place the kumara on an oven tray lined with baking paper and the carrot, onion and capsicum on a second oven tray lined with baking paper. Sprinkle both trays with the dried oregano (see ingredients list), salt (for the veggies) and a pinch of pepper. Drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


While the veggies are roasting, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the sweet mustard spice blend (see ingredients list), salt (for the chicken) and a small drizzle of olive oil. Add the chicken and toss well to coat. Set aside.


Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 3-5 minutes each side. Transfer to a plate.

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


When the chicken and veggies are done, pour the chicken juices from the frying pan into a large bowl and combine with the vinegar and honey. Add the baby spinach leaves and roasted veggies to the dressing and toss well to combine.


Thickly slice the chicken. Divide the roast veggie toss between plates and top with the sweet mustard chicken. Crumble over the feta, sprinkle with toasted almonds and serve.