Seared Chicken & Root Veggie Toss

Name: Seared Chicken & Root Veggie Toss with Baby Leaves & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 2 Kumara; 320 g Chicken Breast; 1 packet baby leaves; 1 packet Garlic Aioli; 1 Beetroot

with Baby Leaves & Garlic Aioli

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Tags:

High Protein

Allergens:

Eggs

•Soy

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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled Pumpkin Pieces

Red Onion

Kumara

320 g

Chicken Breast

1 packet

baby leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Beetroot

Nutrition Values

Calories478 kcal

Energy (kJ)2000 kJ

Fat13.7 g

of which saturates1.8 g

Carbohydrate43.7 g

of which sugars23.6 g

Dietary Fibre7.5 g

Protein43.4 g

Sodium704 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 kumara into bite-sized chunks. Cut beetroot into 1cm chunks. Cut onion (see ingredients) into wedges. • Place kumara, beetroot, onion and peeled pumpkin pieces 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.

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

• Meanwhile, 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!