Nan's Chicken & Roast Veggie Toss with Fetta & Balsamic Glaze
Lean Protein | Healthier Carbs | Packed with Veggies
Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. This nutritionally balanced dish combines succulent chicken steaks with our popular Nan's special seasoning for incredible flavour, while roasted veggies are topped with creamy fetta and a tangy glaze to tie it all together.
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 unit
sweet potato
1 unit
carrot
1 unit
beetroot
1 unit
red onion
1 unit
capsicum
1 packet
chicken breast
1 sachet
Nan's special seasoning
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
baby spinach leaves
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the carrot (unpeeled) into 1cm rounds. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 3cm wedges. Cut the capsicum into 1cm slices. Spread the veggies across two oven trays lined with baking paper. 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: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced 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. In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add the chicken steaks and toss to coat. 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.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the roasted veggies and baby spinach leaves. Season to taste with salt and pepper.
Thickly slice the Nan's chicken. Divide the roast veggie toss and chicken between plates and lightly drizzle with the balsamic glaze. Sprinkle with the toasted flaked almonds and fetta to serve.