Spiced Chicken & Roast Pumpkin Toss

Name: Spiced Chicken & Roast Pumpkin Toss with Dill-Parsley Mayo & Almonds
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 Parsnip; 1 carrot; 1 beetroot; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 Silverbeet; 1 packet chicken breast; 1 sachet Classic Roast Seasoning; 1 packet Slivered Almonds; drizzle white wine vinegar; 1 packet Dill & Parsley Mayonnaise

with Dill-Parsley Mayo & Almonds

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Bring some cosy vibes to your weeknight dinners with this meal! Juicy, seasoned chicken meets a colourful array of roasted veggies and a sprinkle of almonds for the perfect crunch. Drizzled with a herbaceous mayo, this dish is an harmonious medley of warm flavours. It’s hearty, wholesome and full of feel-good deliciousness!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Almond

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Parsnip

carrot

beetroot

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

Silverbeet

1 packet

chicken breast

1 sachet

Classic Roast Seasoning

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2583 kJ

Calories617 kcal

Fat30.7 g

of which saturates3.5 g

Carbohydrate39.5 g

of which sugars23.7 g

Dietary Fibre11.2 g

Protein49.7 g

Sodium1298 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and potato into bite-sized chunks. Cut beetroot into 1cm chunks. • Place parsnip, carrot, beetroot and peeled & chopped pumpkin on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop silverbeet. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken steaks, Aussie spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add silverbeet and cook until tender, 3-4 minutes. Transfer to a plate.

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

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

• When the veggies are done, remove tray from oven, add silverbeet, a drizzle of white wine vinegar and toss to combine. Season to taste.

• Slice chicken. • Divide spiced chicken and roast pumpkin toss between plates. • Top with toasted almonds. • Dollop over dill & parsley mayonnaise to serve. Enjoy!