Spiced Chicken & Roast Veggie Toss
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Spiced Chicken & Roast Veggie Toss

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!

Tags:
Kid Friendly
Under 40g carbs
Climate Superstar
Under 550kcal
Over 30g protein
Allergens:
Almond
Egg

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutrition Values

Energy (kJ)2312 kJ
Fat23.5 g
of which saturates2.8 g
Carbohydrate36.2 g
of which sugars17.5 g
Dietary Fibre13.5 g
Protein49.2 g
Sodium985 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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.

6
6

• 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.

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