Name: NZ Spiced Chicken & Parsley Yoghurt with Parmesan, Roast Veggies & Walnuts
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 packet Walnuts; 1 Tomato; 320 g Chicken Thigh; 1 packet Greek-Style Yoghurt; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 Red Onion; 1 packet Grated Parmesan Cheese; 1 Parsnip; 1 Beetroot; Chives

HelloFresh

Recipes

NZ Spiced Chicken & Parsley Yoghurt

with Parmesan, Roast Veggies & Walnuts

Get up to $175 off

Allergens:

Tree nuts

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 packet

Walnuts

(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy. )

Tomato

320 g

Chicken Thigh

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Classic Roast Seasoning

1 packet

Parsley

Red Onion

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Parsnip

Beetroot

Chives

Nutrition Values

Calories521 kcal

Energy (kJ)2180 kJ

Fat26 g

of which saturates7.9 g

Carbohydrate35.2 g

of which sugars25 g

Dietary Fibre7.8 g

Protein42.7 g

Sodium664 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.

Cooking Steps

(UPDATED YOG SKU) Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot and parsnip (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin, beetroot, parsnip and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, finely chop the chives. Roughly chop the walnuts. Roughly chop the tomato. In a small bowl, combine the Greek-style yoghurt, chives and a dash of water. Set aside.

Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.

In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken thigh and season with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

When the veggies are done, add the baby spinach leaves and tomato to the oven tray. Sprinkle with grated Parmesan cheese and toss to combine.

Slice the spiced chicken. Divide the roast veggie toss between plates and top with the chicken. Spoon over the chive yoghurt and garnish with the toasted walnuts. Enjoy!