Mediterranean Chicken & Roast Veggie Toss

Name: Mediterranean Chicken & Roast Veggie Toss with Chargrilled Capsicum Yoghurt & Parsley
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 olive oil; 1 potato; 1 carrot; 1 parsnip; 1 Brown Onion; 1 packet peeled pumpkin pieces; 1 packet Chargrilled Capsicum Relish; 1 packet Greek-Style Yoghurt; 1 packet Diced Chicken; 1 sachet Garlic & Herb Seasoning; 1 tsp honey; 1 tsp balsamic vinegar; 1 sachet Zesty Chilli Salt; 1 bag parsley

with Chargrilled Capsicum Yoghurt & Parsley

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Feel the sweet scent of bliss when you sit down to eat this bowl of nutritious taste sensation. The fresh veggies, roasted to a warm perfection create a bed for the tender chicken 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.

Tags:

Calorie Smart

•Dietitian Approved

Allergens:

Sulphites

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

parsnip

Brown Onion

1 packet

peeled pumpkin pieces

1 packet

Chargrilled Capsicum Relish

1 packet

Greek-Style Yoghurt

1 packet

Diced Chicken

1 sachet

Garlic & Herb Seasoning

1 sachet

Zesty Chilli Salt

1 bag

parsley

Not included in your delivery

olive oil

1 tsp

honey

1 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)2031 kJ

Fat12.7 g

of which saturates3.1 g

Carbohydrate54.2 g

of which sugars25.6 g

Protein43.1 g

Sodium895 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

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip into bite-sized chunks. Cut onion into wedges.

• Place veggies and peeled pumpkin pieces on a lined oven tray, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

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

• Meanwhile, combine chargrilled capsicum relish and Greek-style yoghurt in a small bowl. • In a medium bowl, combine diced chicken, garlic & herb seasoning and a drizzle of olive oil.

• When veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, then add the honey and balsamic vinegar. Toss chicken to coat.

• When veggies are done, remove tray from oven, sprinkle over zesty chilli salt and toss to combine.

• Divide roast veggie toss between bowls. • Top with Mediterranean chicken and drizzle over chargrilled capsicum yoghurt. • Tear over parsley to serve. Enjoy!