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Nan's Chicken & Roast Veggie Traybake
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Nan's Chicken & Roast Veggie Traybake

Nan's Chicken & Roast Veggie Traybake

with Creamy Pesto Dressing

Our popular Nan's special seasoning - a perfect blend of paprika, pepper, onion and garlic - instantly adds a rich, traditional flavour to succulent chicken breast. Add a creamy pesto dressing and roasted veggies for a dish worth enjoying again and again.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Kid Friendly
Over 30g protein
Allergens:
Tree Nuts
Gluten
Milk

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

3

potatoes

1

capsicum

1

carrot

1 packet

flaked almonds

(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )

1 bag

baby kale

1 packet

creamy pesto dressing

(Contains Milk; )

1 packet

chicken breast strips

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten; )

1 drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2220 kJ
Fat21 g
of which saturates3.2 g
Carbohydrate39.4 g
of which sugars9 g
Dietary Fibre8.5 g
Protein42 g
Sodium653 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 Non-Stick Pan

Instructions

1
1

• Preheat the oven to 240°C/220°C fan-forced. • Cut potato and capsicum into bite-sized chunks. Cut carrot into thick half-moons. • In a medium bowl, combine Nan's special seasoning, the plain flour and a pinch of salt and pepper. Add chicken breast strips and turn to coat.

2
2

• Place the potato, capsicum and carrot on a lined oven tray. • Drizzle with olive oil, add the salt and season with pepper. Toss to coat and spread out evenly. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies!

3
3

• While the veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

5
5

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

6
6

• Divide roast veggie toss between bowls and top with chicken. • Spoon over creamy pesto dressing and garnish with toasted almonds to serve. Enjoy!

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