Lemony Ginger Chicken & Roast Veggie Toss
with Crispy Shallots & Mayo
Bursting with bold Asian-inspired flavours, nip that takeaway craving in the bud with this citrusy and zingy chicken dish. To keep the carbs in check, skip the rice and serve on a subtly sweet and earthy roast veggie toss.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
1
sweet potato
1
carrot
1
capsicum
1 clove
garlic
½
lemon
1 packet
ginger paste
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
crispy shallots
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 pinch
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine ginger paste, lemon zest, garlic, sesame oil blend (see ingredients), the soy sauce and the brown sugar. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• When the roast veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Remove pan from heat, then add the lemon-ginger mixture. Cook until bubbling, 1 minute. • Turn chicken to coat.
• To the tray with the roasted veggies, add baby spinach leaves and a squeeze of lemon juice. • Gently toss to combine.
• Slice the lemony ginger chicken. • Divide chicken and roast veggie toss between plates. Spoon any remaining sauce from the pan over chicken. • Sprinkle with crispy shallots. Serve with mayonnaise and any remaining lemon wedges. Enjoy!