Basil Pesto Chicken
with Roast Veggie Toss & Pepitas
Pop some veg in the oven, sear some tender chicken steaks and you'll have a delight of a dinner. We've swapped potatoes with a bright roast veggie toss to keep the crunch and flavour up and the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
beetroot
1
zucchini
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1
brown onion
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thin wedges. Cut carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Season pork with salt and pepper. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate. Cover and rest for 5 minutes.
• Add baby spinach leaves and a drizzle of vinegar to the roasted veggies. Gently toss to combine. Season to taste. • Slice chicken. Divide chicken and roast veggie toss between plates. • Top chicken with basil pesto. Garnish with pepitas to serve. Enjoy!