Nan's Chicken & Sweet Potato Traybake
with Creamy Pesto Dressing
Our popular Nan's special seasoning, with paprika, pepper, onion and garlic, instantly adds a rich, traditional flavour to succulent chicken thigh. Add a creamy pesto dressing and roasted veggies for a dish worth enjoying again and again.
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
4 unit
sweet potato
2 unit
zucchini
2 unit
capsicum
2 unit
tomato
2 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 tub
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
2 sachet
Nan's special seasoning
1 packet
chicken thigh
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
water
2 tsp
plain flour
(Contains Gluten, Wheat;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini into 2cm half-moons. Cut the capsicum into 2cm chunks. Slice the tomato into 3cm wedges.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Spread the veggies over two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer. Roast until golden and tender, 20-25 minutes.
While the veggies are in the oven, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. In a small bowl, combine the creamy pesto dressing with the water.
In a medium bowl, combine the Nan's special seasoning, plain flour and a pinch of salt and pepper. Toss the chicken thigh in the spice blend to coat. Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the seasoned chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
When the veggies are done, add the baby spinach leaves and a small drizzle of balsamic vinegar to the tray and gently toss to combine.
Thickly slice the chicken. Divide the roast veggies between plates and top with Nan's chicken. Drizzle over the creamy pesto dressing and garnish with the flaked almonds.