Nan's Chicken & Veggie Traybake
with Almonds & Herby Mayo
In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken breast. Complete with hearty pumpkin wedges, creamy pesto to bring it all together, and golden flaked almonds for crunch, no element has been missed here!
This recipe is under 650kcal per serving.
Due to sourcing challenges some of the fresh ingredients you receive may be slightly different to what's pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1
carrot
1
tomato
½
brown onion
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
sweet potato
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat the oven to 240°C/220°C fan-forced. Cut carrot, tomato and sweet potato into bite-sized chunks. Cut brown onion (see ingredients) into thick wedges.
• Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Set aside. • Place carrot, tomato and brown onion on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast both trays until golden and tender, 25-30 minutes.
• Meanwhile, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat.
• When the veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side. • Remove sweet potato tray from the oven. Move sweet potato to one side of the tray, then transfer the chicken to the other side. • Roast until the sweet potato is caramelised and the chicken is cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add roasted sweet potato to tray with roasted veggies. • Add baby spinach leaves and a drizzle of vinegar. Toss to combine.
• Divide the veggies between plates. Top with Nan's chicken and a dollop of the dill & parsley mayonnaise. Sprinkle with flaked almonds to serve. Enjoy!