Aussie Chicken & Roast Veggie Toss
with Kale, Fetta-Pesto Dressing & Almonds
Jazz up your weeknight protein and potatoes by throwing in a bunch of colourful veggies, and reaching for our Aussie spice blend; with hints of paprika, pepper and mustard, it's all you need to flavour chicken breast before popping it in the pan. Bring it all together with a double-dose of condiments: a herby golden goddess dressing and creamy pesto spiked with tangy fetta.
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
2
potato
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 clove
garlic
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
chicken breast
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
kale
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Roughly tear kale leaves, then discard stem. • Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 20-25 minutes. • Remove veggie tray from oven. Add kale and a pinch of salt, gently tossing to combine. Return to the oven to roast until tender, a further 5-8 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowed, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic to a small bowl. Crumble in fetta cubes and mash to combine. Stir in creamy pesto dressing.
• Place your hand flat on top of each 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.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Add golden goddess dressing to roast veggie tray. • Gently toss to combine.
• Slice Aussie chicken. • Divide roast veggie toss between plates. Top with chicken. • Sprinkle with flaked almonds. Drizzle over some fetta-pesto dressing, serving the remainder on the side. Enjoy!