Aussie Chicken & Caramelised Onions
with Roast Veggie Toss & Creamy Pesto Dressing
You can't go wrong with an easy toss packed with roasted veggies full of colour and flavour! Jazz up Aussie-spiced chicken with a slathering of caramelised onions and don't forget to serve it all up with our creamy pesto dressing!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Carrot
2
Potato
1
Beetroot
1
Brown Onion
1
Aussie Spice Blend
1
Chicken Breast
1
Baby Spinach Leaves
1
Creamy Pesto Dressing
(Contains Egg, Walnut, Milk; May be present: Cashew, Almond, Macadamia. )
Not included in your delivery
1
olive oil
1
balsamic vinegar
brown sugar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, thinly slice brown onion. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steak, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice brown onion. • 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, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Set aside on a plate, cover and rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar, a splash of water and any pork resting juices and mix well. Cook until slightly reduced, 2-3 minutes. • Transfer to a bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar, a splash of water and any chicken resting juices and mix well. Cook until slightly reduced, 2-3 minutes. • Transfer to a bowl.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste.
• Slice pork. • Divide roast veggie toss and Aussie pork between plates. • Spoon caramelised onion over pork. Serve with creamy pesto dressing. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken. • Divide roast veggie toss and Aussie chicken between plates. • Spoon caramelised onion over chicken. Serve with creamy pesto dressing. Enjoy!