Moroccan Chicken & Roast Veggie Toss
with Fetta & Garlic Sauce
A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, ras el hanout coated chicken breast. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess.
This recipe is under 650kcal 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
2
sweet potato
1
carrot
1
beetroot
1
chicken breast
1 sachet
ras el hanout
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into 1cm chunks.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add chicken breast, turn to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove from the heat, add the honey to the pan and toss to coat. Transfer to a plate and set aside.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.
• Divide roast veggie toss between bowls. • Top with ras el hanout chicken, then crumble over fetta cubes. • Serve with garlic sauce. Enjoy!
Little cooks: Add the finishing touch by dolloping over the garlic sauce!