Herby Chicken & Roast Veggie Salad
with Kale, Semi-Dried Tomatoes & Creamy Pesto
Brimming with sweet and earthy roast veggies, tender sautéed kale and rich semi-dried tomatoes for an extra burst of flavour, this is what every salad should look like! Top with perfectly seasoned and seared chicken breast, plus a good drizzle of our creamy pesto, which ties everything together like a treat.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
1
beetroot
1
carrot
1
zucchini
1 bag
kale
2 clove
garlic
1 sachet
garlic & herb seasoning
1 packet
chicken breast
½ packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. Cut carrot and zucchini into bite-sized chunks. Place prepped veggies on a lined oven tray (if your oven tray is crowded, divide veggies between two trays). • Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, tear kale leaves from the stem, then roughly chop the leaves. Finely chop garlic. Set aside. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When the roast veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • 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 to keep warm.
TIP: The spice blend may char slightly in the pan, this adds to the flavour!
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook kale and garlic until wilted and fragrant, 2-3 minutes.
• To the roast veggie tray, add kale, semi-dried tomatoes (see ingredients), a drizzle of vinegar and 1/2 the creamy pesto dressing. • Toss to combine. Season to taste.
• Slice herby chicken. • Divide roast veggie salad between plates. Top with chicken. • Drizzle with remaining creamy pesto to serve. Enjoy!