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
1 packet
Mixed Salad Leaves
1
Kumara
1
Tomato
1 packet
Plum Sauce
320 g
Chicken Breast
1
Red Onion
1
Carrot
1 packet
Sweet Soy Seasoning
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and kumara into bite-sized chunks. Roughly chop tomato.
• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• 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 sweet soy seasoning (see ingredients) and chicken, turning to coat.
If you've doubled your chicken breast, cook the chicken in batches for the best result. Return all the chicken to the pan before adding the marinade.
• When the veggies are done, add tomato, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.
• Slice sweet-soy and sticky plum chicken. • Divide roasted veggie salad between plates. Top with chicken, spooning over any remaining marinade from the pan. Enjoy!