HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Apricot Chicken & Roast Veggie Salad
Sticky Apricot Chicken & Roast Veggie Salad

Sticky Apricot Chicken & Roast Veggie Salad

with Yoghurt & Flaked Almonds

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For tonight’s dinner, we’ve enlisted the help of a lively glaze made with apricot sauce, soy sauce and brown sugar: it coats each bite of tender chicken breast in sticky stone-fruit sweetness and even tastes great drizzled over the robust roast veggie salad. Go for your life!

Tags:Low Calorie
Allergens:Tree NutsGlutenSoyMilk

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount








red onion

1 packet

peeled & chopped pumpkin

½ sachet

ras el hanout

1 packet

chicken thigh

1 packet

flaked almonds

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

1 sachet

apricot sauce

½ packet

Greek-style yoghurt


1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp


1 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

1 tbs

water (for the sauce)

1 tbs

white wine vinegar

1 tsp

water (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2120 kJ
Fat19.3 g
of which saturates4.4 g
Carbohydrate39.7 g
of which sugars23 g
Dietary Fibre0 g
Protein38.8 g
Cholesterol0 mg
Sodium559 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato (both unpeeled) into 2cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges. Place the veggies and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes, then set aside to cool slightly. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, separate across two trays.


While the veggies are roasting, combine the ras el hanout (see ingredients) and the salt in a large bowl. Add the chicken thigh and toss to coat.


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 bowl. 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, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, combine the apricot sauce, soy sauce, brown sugar, water (for the sauce) and white wine vinegar in a small bowl. In a second small bowl, combine the yoghurt (see ingredients) and a splash of water, then season with salt and pepper. Set aside.


When the chicken is cooked, add the apricot glaze to the pan, then remove from the heat. Turn the chicken to coat. When the veggies are done, add the baby spinach leaves to the oven tray and gently toss to combine. Season to taste.


Slice the chicken. Divide the roast veggie salad between plates. Top with the sticky apricot chicken and any remaining glaze in the pan. Drizzle over the yoghurt. Sprinkle with the toasted almonds.