Seared Chicken & Root Veggie Toss
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Seared Chicken & Root Veggie Toss

Seared Chicken & Root Veggie Toss

with Baby Leaves & Garlic Aioli

A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of chicken are seasoned and topped with a garlicky aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Allergens:
Egg
Soy

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 Time10 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

beetroot

½

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 packet

Chicken Breast

(May be present Gluten, Soy. )

1 packet

baby leaves

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2625 kJ
Calories627 kcal
Fat20.5 g
of which saturates2.9 g
Carbohydrate63.3 g
of which sugars33.5 g
Dietary Fibre10.8 g
Protein49.4 g
Sodium816 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.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut kumara into bite-sized chunks. Cut beetroot into 1cm chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt, and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. • When the veggies have 15 minutes cook time remaining, add peeled pumpkin pieces to the tray and cook until tender.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Season chicken with salt and generously with pepper.

3
3

• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.

TIP: Chicken is cooked when it is no longer pink inside.

4
4

• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve with garlic aioli. Enjoy!