HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNan's Chicken & Roast Veggie Toss
topBanner
Nan's Chicken & Roast Veggie Toss

Nan's Chicken & Roast Veggie Toss

with Feta & Flaked Almonds

Family Friendly
Read more

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

Unfortunately, this week's tomato was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!

Tags:Low Calorie
Allergens:Tree NutsSulphitesMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 unit

parsnip

1 unit

beetroot

1 unit

onion

1 unit

carrot

1 packet

chicken breast

1 sachet

Nan's special seasoning

1 packet

flaked almonds

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

1 bag

baby spinach leaves

1 block

balsamic glaze

(ContainsSulphites)

feta cheese

(ContainsMilkMay be presentTree Nuts)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2220 kJ
Fat14.6 g
of which saturates4.9 g
Carbohydrate48.2 g
of which sugars25.8 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium585 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Cut the parsnip, beetroot and carrot (all unpeeled) into 1cm chunks. Slice the red onion into 3cm wedges. Divide the kumara, parsnip, beetroot, carrot and onion over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

2

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

3

In a medium bowl, combine Nan's special seasoning with a little drizzle of olive oil and a pinch of pepper. Add the chicken and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.

4

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).

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

5

In a large bowl, combine the roasted veggies and baby spinach leaves. Season to taste with salt and pepper.

6

Thickly slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Drizzle with the balsamic glaze. Sprinkle with the toasted almonds and crumble over the feta.