Garlic & Herb Chicken
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Garlic & Herb Chicken

Garlic & Herb Chicken

with Roast Veggies & Pesto Dressing

You can't go wrong with garlic and herbs, or roasted veggies, or creamy pesto dressing... Know where we're going with this? That's right, this meal is a greatest hits of our favourite flavours, with juicy chicken breast leading the way.

Tags:
Kid Friendly
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk
Egg
Walnut

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.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

carrot

1

capsicum

1 sachet

garlic & herb seasoning

1 packet

chicken breast

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

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1

zucchini

Not included in your delivery

olive oil

1 tsp

water

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Nutritional Values

per serving
Energy (kJ)2952 kJ
Fat29.8 g
of which saturates4.1 g
Carbohydrate53.5 g
of which sugars32.8 g
Protein49.2 g
Sodium666 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and capsicum into bite-sized chunks. Cut the zucchini into half-moons. Slice the carrot into half-moons.

2
2

Place the sweet potato and carrot on a lined oven tray. On a second lined oven tray, place the zucchini and capsicum. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

3
3

While the veggies are roasting, combine the garlic & herb seasoning and a drizzle of olive oil in a large bowl. Season. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the garlic & herb mixture and toss to coat.

4
4

Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness).

TIP: The chicken is cooked through when it's no longer pink inside.

5
5

In a large bowl, combine the roast veggies and baby spinach leaves, and toss well to combine. In a small bowl, combine the creamy pesto dressing with the water.

6
6

Slice the garlic and herb chicken. Divide the roast veggies between plates. Top with the chicken and spoon over any chicken resting juices. Sprinkle with the pepitas and drizzle with the creamy pesto dressing to serve.