Sweet & Sticky Glazed Chicken
with Roast Veggie Toss, Almonds & Greek-Style Yoghurt
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful chicken meets roasted vegetables tossed with herby garlic seasoning and there’s a tangy yoghurt dressing and toasted almonds to finish it off.
This recipe is under 550kcal 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
Beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
Chicken Tenderloins
2 clove
Garlic
½
Lemon
pinch
chilli flakes
1 packet
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
Greek-Style Yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
water (for the glaze)
1 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Meanwhile, cut sweet potato, carrot and beetroot into bite-sized chunks. • Finely chop garlic. • Zest lemon and cut into wedges.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Reduce to medium heat, in the last minute of cook time, add garlic, the water, honey, a pinch of lemon zest and chilli flakes (if using!) and turn chicken to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves, a squeeze of lemon juice and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky chicken. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt and any remaining lemon wedges. Enjoy!