Garlicky Chicken & Roast Veggie Toss
with Tomato Relish & Fetta
Brimming with vibrant veggies, perfectly seasoned pork steaks and creamy fetta, you’ll be happily eating the rainbow with this dinner. Add the finishing touch with our rich tomato relish and dig in!
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 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
Tomato Relish
1 packet
Fetta Cubes
(Contains Milk;)
1
brown onion
1 bag
mixed salad leaves
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and sweet potato into small chunks. • Cut brown onion into thick wedges.
• Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • 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. • Meanwhile, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken steaks. Turn to coat, then set aside. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook Cook chicken until cooked through (when it's no longer pink inside), 3-6 minutes each side.
• To bowl with the honey-balsamic dressing, add roasted veggies and the salad leaves. • Gently toss to coat.
• Slice garlicky chicken. • Divide roast veggie toss between plates. Top with chicken. • Top with tomato relish and crumbled fetta cubes to serve. Enjoy!