Herby Chicken & Cheesy Potatoes
with Roast Veggie Toss & Garlic Yoghurt
We've got colourful veggies aplenty: with roasted beetroot, potato, carrot and brown onion, this easy traybake looks just as good as it tastes and when paired with herby chicken, you won't be able to wipe the smile off your dial!
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
1
brown onion
2
potato
1
beetroot
1
carrot
1 packet
Parmesan cheese
(Contains Milk;)
1 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
baby spinach leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion into thick wedges. • Cut potato into bite-sized chunks. • Cut beetroot into small chunks. • Thinly slice carrot into half-moons.
• Place beetroot, carrot and onion on a lined oven tray. Place potato on a second lined oven tray. • Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, sprinkle potato with Parmesan cheese. Roast until cheese is golden and melted.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt. Stir to combine. Season to taste.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When the veggies have 10 minutes remaining, in a medium bowl combine chicken, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, add baby spinach leaves and a drizzle of vinegar to the oven tray with roast veggies. Gently toss to combine. Season with salt and pepper.
• Slice chicken. • Divide roast veggie toss between plates. Top with Parmesan potatoes, seared chicken and any chicken resting juices. • Spoon over garlic yoghurt to serve. Enjoy!