Sticky Glazed Chicken
with Roast Veggie Toss & Toasted Almonds
Sear juicy chicken steaks with our Aussie spice blend, then whip up a sweet and savoury, garlic-infused glaze to pour over them just before serving, and you'll be saying "Yum" with every mouthful.
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
1
beetroot
2
sweet potato
1
carrot
1 clove
garlic
1 packet
chicken breast
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tbs
brown sugar
1 tbs
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 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, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast and turn to coat.
• 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. Cover and rest for 5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a small bowl, combine garlic, sticky meat glaze, the balsamic vinegar, the brown sugar and the water. • Return frying pan to medium heat with a drizzle of olive oil. Cook the glaze mixture until slightly thickened, 1 minute. • Remove pan from heat, then return chicken to the pan and turn to coat in the glaze.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.
• Slice the sticky glazed chicken. • Divide chicken, roast veggie toss and toasted almonds between plates. • Spoon sticky glaze over chicken to serve.