Nan's Chicken & Roast Veggie Toss with Garlic Fetta & Balsamic Glaze
Lean Protein | Healthier Carbs | Packed with Veggies
Who said healthy was boring? 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.
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 bag
yellow squash
1
carrot
1
beetroot
1
red onion
1 sachet
Nan's special seasoning
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 clove
garlic
1 bag
baby spinach leaves
½ bottle
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) and yellow squash into 2cm chunks. Cut the carrot (unpeeled) into 1cm rounds. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 3cm wedges. Divide the veggies between 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 size so they cook in time. 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. In a medium bowl, combine a drizzle of olive oil and the Nan's special seasoning, then season with 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. Finely chop the garlic. Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, crumble in the fetta and mash to combine.
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 baby spinach leaves. Season to taste.
Slice the Nan's chicken. Divide the roast veggie toss and chicken between plates and drizzle with the balsamic glaze (see ingredients). Sprinkle with the toasted flaked almonds and garlic fetta.