Chicken & Roast Veggie Medley
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Chicken & Roast Veggie Medley

Chicken & Roast Veggie Medley

with Dill & Parsley Mayonnaise

Can you really go wrong with a classic chicken and veggie combo? Our pre-prepped crumbed basa will golden up to perfection in the pan and makes the perfect pair to roasted veggies. All you need to make this dinner a winner, is a drizzle of herby mayo and bit of lemon!

Tags:
Kid Friendly
Over 30g protein
Allergens:
Sesame
Egg

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.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1

zucchini

½

lemon

1 packet

chopped potato

1 packet

chicken breast

1 packet

baby spinach leaves

1 sachet

everything garnish

(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )

1 packet

Balsamic Vinaigrette Dressing

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2917 kJ
Calories697 kcal
Fat29 g
of which saturates3.4 g
Carbohydrate52.3 g
of which sugars20.1 g
Dietary Fibre11.1 g
Protein53.1 g
Sodium559 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and zucchini into bite-sized chunks. Cut lemon into wedges. • Place pumpkin, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When veggies have 10 minutes remaining, 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.

3
3

• To tray with roast veggies, add baby spinach leaves, everything garnish and balsamic vinaigrette dressing. Toss to combine.

4
4

• Slice chicken. • Divide roast veggie medley and chicken between plates. • Drizzle with dill & parsley mayonnaise and lemon wedges. Enjoy!