Spiced Chicken & Roast Veggie Toss

Name: Spiced Chicken & Roast Veggie Toss with Garlic Dip & Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 carrot; 1 Brown Onion; 1 beetroot; 1 white turnip; 1 sachet Chimichurri Seasoning; 1 packet chicken breast; ½ packet Apricot Sauce; 10 g butter; 1 drizzle white wine vinegar; 1 packet Garlic Dip; 1 packet flaked almonds; 1 bag spinach & rocket mix

with Garlic Dip & Toasted Almonds

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It's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roasted veggies with salad leaves and topping your golden spiced chicken with a dollop of yoghurt and apricot sauce. And there you have it folks, a classic meal that never disappoints.

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

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian Approved

Allergens:

Milk

•Almond

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 Time

DifficultyMedium

Ingredients

Serving amount

carrot

Brown Onion

beetroot

white turnip

1 sachet

Chimichurri Seasoning

1 packet

chicken breast

½ packet

Apricot Sauce

1 packet

Garlic Dip

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

1 packet

flaked almonds

(Contains: Almond; )

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2480 kJ

Fat34.3 g

of which saturates6.5 g

Carbohydrate31.2 g

of which sugars21.7 g

Dietary Fibre9.5 g

Protein38.9 g

Sodium856 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. • Slice carrot into thick rounds. Slice onion into wedges. Cut beetroot and white turnip into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes. Set aside to cool slightly.

• Meanwhile, heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small 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 chimichurri seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add apricot sauce (see ingredients) and the butter, tossing to coat. • Transfer chicken to a plate, then spoon over any remaining glaze. Cover with foil to rest for 5 minutes.

• When the roasted veggies are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Gently toss to combine.

• Slice spiced chicken. • Divide roast veggie toss between bowls. Top with chicken (plus any resting juices). • Dollop over garlic dip and garnish with toasted almonds to serve. Enjoy!