Honey-Soy Garlic Chicken & Sweet Potato Toss
with Sesame Dressing
Around 45 minutes is all that's standing between you and this delectable low-cal dish. With the greatest of veggies lining this roast veggie toss, you'll have the perfect base for tender chicken!
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
zucchini
1
beetroot
1
red onion
3 clove
garlic
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
2 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
1 tbs
honey
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into wedges. • Place on lined oven tray. Drizzle with olive oil and season with salt. 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.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, finely chop garlic. In a small bowl, combine a drizzle of olive oil and half the garlic and half the low sodium soy sauce. • Remove tray from oven, pour soy-garlic mixture over veggies, tossing to coat. • Return to oven and roast until browned, 5 minutes.
• Meanwhile, place our hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Return frying pan to a medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. • Stir in the honey and remaining low sodium soy sauce and cook until slightly thickened, 1 minute.
• To tray with roast veggies, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste.
• Divide sweet potato veggie toss between plates with chicken. • Spoon glaze over chicken. • Drizzle over sesame dressing to serve. Enjoy!