Chermoula Chicken & Roast Veggie Toss
with Almonds & Golden Goddess Dressing
Everyone will love the mild spices and colourful veggies in this low-carb chermoula chicken dish. For the finishing touch, our new golden goddess dressing adds that something tangy and creamy to bring it all together.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
zucchini
1
red onion
1
beetroot
1 punnet
snacking tomatoes
1 sachet
chermoula spice blend
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot, zucchini and red onion into bite-sized chunks. • Cut beetroot into small chunks. Halve snacking tomatoes. • Place carrot, zucchini, onion and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.
TIP: If your oven tray is crowded, divide between two trays.
• When the veggies have 15 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add chicken and toss to combine. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last minute, add the butter, turning to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the tray with the roasted veggies, add the baby spinach leaves, tomatoes and golden goddess dressing. Gently toss to combine and season to taste.
• Slice the chicken. • Divide the roast veggie toss and chermoula chicken between bowls. • Dollop over garlic sauce and sprinkle over flaked almonds to serve. Enjoy!