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Nan's Chicken & Roast Veggie Traybake

Nan's Chicken & Roast Veggie Traybake

with Creamy Pesto Dressing

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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.

Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid FriendlyEasy Clean UpUnder 650kcal
Allergens:Tree NutsGlutenMilk

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potato

1

capsicum

1 packet

flaked almonds

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

1 packet

chicken breast

1 bag

salad leaves

1 packet

creamy pesto dressing

(ContainsMilk)

1

carrot

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1 tsp

plain flour

(ContainsGluten)

1 drizzle

balsamic vinegar

¼ tsp

salt

½ tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2373 kJ
Fat23.4 g
of which saturates3.4 g
Carbohydrate41.7 g
of which sugars11.2 g
Protein43.2 g
Sodium714 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato and capsicum into bite-sized chunks. Thickly slice the carrot into half-moons.

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 spread out evenly. Roast until golden and tender, 20-25 minutes.

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

3

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

4

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning, the plain flour and a pinch of salt and pepper. Add the chicken and turn to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 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

When the veggies are cooked, add the salad leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine.

6

Slice the spiced chicken. Divide the roast veggie toss between plates and top with the chicken. Spoon over the creamy pesto dressing and garnish with the toasted almonds to serve.