Nan's Chicken & Pesto Dressing
with Roast Veggie Toss
Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used as a coating it makes this tender chicken simply heavenly! Add a medley of veggies, crunchy flaked almonds and a drizzle of our creamy pesto dressing and it’s satisfaction, guaranteed!
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
brown onion
1 packet
chicken breast
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
spinach & rocket mix
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
Nutritional Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato, carrot and beetroot into small chunks. Cut the brown onion into thick wedges. Place the sweet potato, carrot, beetroot and onion on two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks to a medium bowl and drizzle with a little olive oil. Sprinkle with Nan's special seasoning and season with pepper. Toss to coat and set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until fragrant, 2-3 minutes. Transfer to a plate and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it's no longer pink inside.
In a large bowl, combine the roasted veggies and spinach & rocket mix. Season to taste with salt and pepper.
Slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Sprinkle with the toasted flaked almonds and serve with the creamy pesto dressing.