[DT, Low Carb] Aussie-Spiced Chicken & Onion Chutney
with Roasted Veggies & Greens
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
2
garlic
1
green beans
1
chicken breast
1
onion chutney
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
beetroot
Not included in your delivery
1
olive oil
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 on the lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. In a small bowl, combine garlic and a drizzle of olive oil. • When the veggies have 5 minutes remaining, remove from the oven, and drizzle over the garlic mixture. Roast until golden, 5 minutes.
• While the veggies are roasting, trim green beans. • In a medium bowl, combine Aussie spice blend, pork loin steaks, a pinch of pepper and a drizzle of olive oil. Set aside.
Little cooks: Take charge by combining the pork with the seasoning!
Custom Recipe:
If you’ve swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine chicken with spice blend as above.• Return the pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing regularly, until tender, 4-5 minutes. • Season to taste and transfer to a bowl. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Custom Recipe:
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).• Remove the pan from heat, add onion chutney and a splash of water and gently turn to coat. Set aside and rest for 5 minutes.
• Slice the pork. Divide Aussie-spiced pork, roast veggies and greens between plates. • Spoon any remaining sauce over pork. • Garnish with flaked almonds to serve. Enjoy!