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Spiced Chicken & Rainbow Veggie Fries

Spiced Chicken & Rainbow Veggie Fries

with Rocket-Pear Salad & Chive Aioli

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Enjoy this bright and tasty dinner that gets a boost of flavour with our Nan's special seasoning! Serve up a side of veggie fries and crunchy pear salad for a low-carb, but perfectly satisfying meal.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcal
Allergens:Tree NutsEggsMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

parsnip

1

beetroot

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

chicken breast

1 bag

chives

1 packet

garlic aioli

(ContainsEggs)

½

pear

1 bag

salad leaves

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2267 kJ
Fat29.1 g
of which saturates6.4 g
Carbohydrate30 g
of which sugars20.2 g
Dietary Fibre6.1 g
Protein40.1 g
Sodium924 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, parsnip and beetroot into fries. Spread the veggie fries over a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

2

While the veggie fries are baking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken and turn to coat.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-5 minutes each side (depending on size). Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

4

While the chicken is cooking, finely chop the chives. In a small bowl, combine the garlic aioli and chives. Set aside.

5

Thinly slice the pear (see ingredients). In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the rocket leaves, pear and grated Parmesan cheese. Toss to coat.

6

Slice the spiced chicken. Divide the chicken, rainbow veggie fries and rocket-pear salad between plates. Spoon any resting juices over the chicken. Sprinkle with the toasted almonds and serve with the chive aioli.