Mediterranean Chicken & Veggie-Olive Toss
with Green Dressing, Yoghurt & Almonds
Brimming with all the best flavours and textures, this is the kind of dish that will have you excited to eat your veggies. Toss the subtly sweet roast veg with spinach and olives and top with garlicky chicken breast and bring it all together with a drizzle of green dressing and a dollop of creamy yoghurt.
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
capsicum
1 clove
garlic
1 packet
kalamata olives
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
Green Dressing
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, zucchini and capsicum into bite-sized chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt 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. • Roughly chop kalamata olives. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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 is no longer pink inside.
• To the tray with roasted veggies, add baby spinach leaves, olives and a drizzle of the vinegar. • Toss to combine. Season to taste.
• Slice chicken. • Divide roast veggie toss between bowls. Top with Mediterranean chicken. • Drizzle green dressing over chicken. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!