Aussie Chicken & Roast Veggie Toss
with Garlic Sauce & Pepitas
The key to creating a meal that's both carb conscious and satisfying? Having a mixture of flavours and textures, and plenty of protein. This Aussie-spiced chicken dish ticks all those boxes. Enjoy!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
1
turnip
1
sweet potato
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
capsicum
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Cut sweet potato and turnip into small chunks. • Spread prepped veggies over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, place your hand flat on top of each chicken breast. • Slice through horizontally to make two thin steaks.
• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add chicken, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Set aside.
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.
• When the roast veggies are done, combine the veggies on one of the trays. • Add baby spinach leaves to the veggie tray. Gently toss to combine.
• Slice Aussie chicken. • Divide roast veggie salad between plates. Top with chicken. • Drizzle with garlic sauce. Garnish with pepitas. Enjoy!