Seared Chicken & Soy-Ginger Glaze
with Roast Veggie Salad
Take chicken to the next level with a simple-but-super soy-ginger style marinade. Serve with a warm roast veggie salad and you have yourself a lovely low carb dish!
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
2
potato
1
carrot
1
brown onion
1 clove
garlic
1 packet
ginger paste
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
1
zucchini
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini and carrot into bite-sized chunks. Cut brown onion into wedges. Place veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, the brown sugar and a drizzle of the white wine vinegar.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side.
• Remove pan from heat. • Add soy-ginger mixture, carefully turning chicken, until well coated.
TIP: The residual heat in the pan will cook the sauce!
• In a medium bowl, place baby spinach leaves, roasted veggies and mayonnaise. Toss to combine. Season to taste.
TIP: Toss the veggies on the oven tray to save on washing up!
• Divide the soy and ginger chicken and roast veggie salad between plates. • Spoon any remaining pan juices over the barramundi to serve. Enjoy!