Baked Garlic & Herb Chicken
with Roast Veggie Toss & Creamy Pesto Dressing
You can't go wrong with garlic and herbs, or vibrant roasted veggies, or creamy pesto. This meal is a greatest hits of our favourite flavours, with juicy chicken breast leading the way. Follow our tips for little cooks and get the kids involved, too!
This recipe is under 650kcal 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
2
sweet potato
1
beetroot
1
zucchini
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
1 tsp
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks. • Cut zucchini into thick rounds. • Place 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. Allow to cool slightly.
TIP: Beetroot stays firm when it is 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 garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks, turning to coat. • When veggies have 15 minutes remaining, place chicken steaks on a second lined oven tray. Bake until browned and cooked through (when no longer pink inside), 14-16 minutes.
• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. • In a small bowl, combine creamy pesto dressing and the water.
Little cooks: Help combine the pesto and water!
• Slice garlic and herb chicken. • Divide roast veggie toss between plates. Top with chicken, spooning over any resting juices. • Drizzle with creamy pesto dressing and sprinkle with pepitas to serve. Enjoy!
Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.