Seed-Crusted Chicken & Roast Veggie Toss
with Wholegrain Mustard
Jazz up juicy chicken breast by coating it in our tried and true Aussie spice blend, along with a lovely mix of roasted seeds. Sear it in the pan for a golden, flavour-packed crust and dig into a meal that has less carbs than you'd think.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
beetroot
½
brown onion
1
carrot
1 bag
green beans
1 bag
kale
1 packet
roasted seed mix
(Contains Sesame; May be present: Gluten, Milk, Tree Nuts, Peanut, Soy. )
1 packet
chicken breast
½ packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
wholegrain mustard
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut brown onion (see ingredients) into thick wedges. Cut carrot into bite-sized chunks. Trim green beans. • Place beetroot, brown onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. Remove tray from oven. Add green beans and kale to any free space. Drizzle with olive oil, then season. Bake until tender, a further 5-8 minutes.
• Meanwhile, crush roasted seed mix in its sachet using a rolling pin or with a pestle and mortar until resembling fine crumbs.
• In a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken, turning to coat. • Add crushed seed mix and herb crumbing mix (see ingredients). Turn chicken again, pressing into the mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer chicken to a second lined oven tray. Bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the roast veggie tray, add a drizzle of white wine vinegar. • Gently toss to combine.
• Slice seed-crusted chicken. • Divide chicken and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!