Spiced Chicken & Roast Veggie Toss
with Hollandaise & Almonds
There’s something special about a root vegetable, we can’t get enough of them! Therefore, this dish is chocked full of those yummy colourful veggies. Gently spiced chicken is cooked to juicy tender perfection and a drizzle of hollandaise adds extra flavour.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the walnuts in this recipe with slivered almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
parsnip
½
Onion
1 packet
peeled pumpkin pieces
1 packet
chicken breast
1 sachet
Aussie Spice Blend
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
baby leaves
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.
• While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it's no longer pink inside.
• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.
• Slice spiced chicken. • Divide roast veggie toss between plates. Top with chicken and hollandaise. • Garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the walnuts.