Nan's Chicken & Roast Veggie Toss
with Creamy Pesto & Flaked Almonds
A perfect blend of paprika, pepper, onion and garlic, Nan's seasoning adds a rich, traditional flavour to juicy chicken thigh. Serve over vibrant veggies and drizzle with creamy pesto for a dinner that won't disappoint.
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
capsicum
1
beetroot
1 packet
chicken thigh
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and capsicum into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between multiple trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork!
• Meanwhile, heat a large frying pan over medium heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, add Nan's special seasoning, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• To tray with roast veggies, add baby spinach leaves and a small drizzle of balsamic vinegar. Gently toss to combine. Season to taste.
• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Drizzle with creamy pesto dressing. Sprinkle with flaked almonds to serve. Enjoy!