Soy-Ginger Glazed Chicken
with Creamy Roast Veggie Toss
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.
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
beetroot
1
red onion
1 clove
garlic
1 packet
ginger paste
1 packet
chicken breast
1 packet
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
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, carrot and beetroot into bite-sized chunks. • Cut red onion into wedges. • Place veggies 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.
• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of 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, combine 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 chicken to serve. Enjoy!