Sweet & Savoury Glazed Chick'n
with Roast Veggie Toss & Flaked Almonds
Sear juicy pork 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.
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
sweet potato
1
beetroot
1
carrot
1 clove
garlic
1 sachet
Aussie spice blend
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
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. )
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
1 tbs
brown sugar
1 tbs
water
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. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add plant-based crumbed chicken and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• In a small bowl, combine garlic, sweet & savoury 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 plant-based crumbed chicken to the pan and turn to coat in the glaze.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.
• Divide crumbed chick'n, roast veggie toss between plates. Top the veggie toss with flaked almonds. • Spoon sticky glaze over chick'n to serve. Enjoy!