Easy 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 breast 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.
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
Ingredients
1
beetroot
2
Orange Kumara
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve with garlic aioli. Enjoy!