Rustic Chicken & Rainbow Veggie Chunks

Name: Rustic Chicken & Rainbow Veggie Chunks with Parmesan-Cucumber Salad & Hollandaise
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Nan's Special Seasoning; 320 g Chicken Breast; 1 Cucumber; 1 packet Hollandaise; 1 packet Flaked Almonds; 1 packet Grated Parmesan Cheese; 1 White Turnip; 1 Carrot; 1 Beetroot

with Parmesan-Cucumber Salad & Hollandaise

Get up to $175 off

Tags:

Healthy

•Naturally Gluten-Free

•Dietitian Approved

Allergens:

Almond

•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

Mixed Salad Leaves

1 sachet

Nan's Special Seasoning

320 g

Chicken Breast

Cucumber

1 packet

Hollandaise

(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew. )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

White Turnip

Carrot

Beetroot

Nutrition Values

Calories477 kcal

Energy (kJ)1990 kJ

Fat22.9 g

of which saturates4.4 g

Carbohydrate19 g

of which sugars14.4 g

Dietary Fibre8 g

Protein46.3 g

Sodium777 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

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

Little cooks: Kids can help toss the veggies.

• Meanwhile, heat a large frying pan over mediumhigh heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken and turn to coat.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

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

• Meanwhile, thinly slice cucumber into rounds. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, cucumber and grated Parmesan cheese. Toss to coat.

Little cooks: Take the lead by combining the ingredients for the salad!

• Divide rustic chicken, rainbow veggie chunks and Parmesan-cucumber salad between bowls. • Spoon any resting juices over chicken. • Sprinkle over toasted almonds and serve with Hollandaise. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the toasted almonds!