Smokey Crumbed Chicken
with Roast Veggie Toss & Creamy Pesto
Take a veggie toss to new heights with naturally sweet roasted veg and a drizzle of our creamy pesto dressing. Top it with sweet mustard-spiced chicken, complete with a golden crumb, and you have yourself a recipe that will be requested on the regular!
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
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
salad leaves
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1
brown onion
2
sweet potato
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut beetroot into small cubes. Cut brown onion into thick wedges. Cut sweet potato into bite-sized chunks.
• Place beetroot, onion and sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, in a shallow bowl, combine the plain flour, Nan's special seasoning and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place the panko breadcrumbs. • Place your hand flat on chicken breast and slice into two thin steaks. Dip chicken steaks into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Set aside on a plate.
• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add the roasted veggies and salad leaves. Toss to combine. Season to taste.
• Divide the roast veggie toss between bowls. • Top with smokey crumbed chicken. • Sprinkle with pepitas and drizzle with creamy pesto dressing to serve. Enjoy!