Chermoula Chicken & Roast Veggie Toss
with Garlic Yoghurt & Almonds
Sit back and bathe in the glow of this vibrant dish. The chermoula spices makes the succulent chicken shine and elevates the protein to flavoursome heights whilst also bringing out those beautiful aromas.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
½
Onion
1
carrot
1 packet
peeled pumpkin pieces
2 clove
garlic
1 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
baby leaves
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into wedges. Cut carrot into thin rounds. • Place onion, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• Cut chicken breast into 2cm strips. • In a medium bowl, combine chermoula spice blend, chicken, a drizzle of olive oil and a pinch of salt.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey, then turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• To tray with the roasted veggies, add baby leaves and a drizzle of vinegar. • Gently toss to combine and season to taste.
• Divide roast veggie toss and Middle Eastern chicken between bowls. • Dollop over garlic yoghurt. Sprinkle with flaked almonds to serve. Enjoy!
