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Miso-Glazed Chicken & Roast Veggie Medley
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Miso-Glazed Chicken & Roast Veggie Medley

Miso-Glazed Chicken & Roast Veggie Medley

with Crispy Shallots

A chicken dinner is one of those meals that conjures bright and sunny images, but we’re going to challenge that with a dark miso glaze and a roasted pumpkin salad to add that crisp pop of flavour. It’s a new era of chicken that we are all here for.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Dietitian Approved
Climate Superstar
Over 30g protein
Allergens:
Gluten
Soy

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
DifficultyEasy

Ingredients

Serving amount

1

parsnip

1

carrot

1

potato

2 clove

garlic

1 packet

chicken breast

(May be present Gluten, Soy. )

½ packet

miso paste

(Contains Gluten, Soy; )

1 packet

sweet chilli sauce

1 bag

baby spinach leaves

1 packet

Crispy Shallots

Not included in your delivery

olive oil

2 tsp

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

Energy (kJ)1883 kJ
Fat14 g
of which saturates3.9 g
Carbohydrate44.5 g
of which sugars20.1 g
Protein39.1 g
Sodium970 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 Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut parsnip, carrot and potato into bite-sized chunks. • Place veggies 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 small bowl, combine garlic, the soy sauce and a drizzle of olive oil. • When the veggies have 5 minutes remaining, pour the soy-garlic mixture over the veggies. Return the tray to the oven and continue roasting until tender and caramelised.

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

2
2

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

3
3

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

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

4
4

• Wipe out the frying pan, then return to medium heat. Cook miso paste (see ingredients), sweet chilli sauce and a splash of water until slightly thickened, 1 minute. • Return chicken to the pan and turn to coat.

5
5

• When the veggies are done, remove tray from oven, then add baby spinach leaves. Season to taste and gently toss to combine.

6
6

• Slice the chicken. • Divide roast veggie medley between plates. • Top with miso-glazed chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!