Creole Spiced Chicken & Roast Veggie Salad
with Garlic & Chive Yoghurt
Say hello to your newest friend with flavour: our Creole spice blend! We've created a secret mix of herbs and spices including paprika, oregano and lemon pepper for this tasty tribute to the famous New Orleans cuisine. Tender pan-fried chicken breast is the perfect vehicle to let this spice mix shine, and when you add sweet roasted veggies, you get a bowl of goodness!
This recipe is under 650kcal per serving
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
beetroot
1
potato
1
carrot
1 packet
peeled pumpkin pieces
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
1 bunch
chives
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
chicken breast
1 sachet
Creole spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small chunks. Cut the potato and carrot into bite-sized chunks. Place the veggies and peeled & chopped pumpkin on a lined oven tray. Sprinkle over the chicken-style stock powder and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. Finely chop the chives and garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and chives. Stir to combine and season to taste.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Creole spice blend and a drizzle of olive oil, then season with pepper. Add the chicken and toss to coat.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Add the baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies on the oven tray. Gently toss to combine and season to taste.
Slice the Creole chicken. Divide the roast veggie salad between plates and top with the chicken (plus any resting juices!). Spoon over the garlic-chive yoghurt and sprinkle with the toasted almonds.