Spiced Chicken & Zesty Veggie Toss
with Hollandaise & Almonds
Zest it up, the veggies are getting a hearty coating of our favourite citrus fruit, the lemon. Roasting them in a zesty and peppery seasoning really gives a punch to your three veg that you didn’t know you needed. There’s a little bit of spice to elevate the chicken too.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 sachet
lemon pepper spice blend
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. Sprinkle over lemon pepper spice blend, 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 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: Chicken is cooked through 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 zesty 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 almonds.
