Easy Baked Chicken Salad & Roasted Veggies
with Lemon Yoghurt, Parmesan Cheese & Flaked Almonds
Eating the rainbow has never looked so good! Simply roast a medley of colourful veggies, cook tender pieces of spiced chicken, then top it all off with zingy lemon yoghurt. It's a nutritionally balanced meal that will leave you feeling healthy and satisfied.
This recipe is under 650kcal per serving.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced Greek salad cheese/feta cheese with Parmesan which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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 packet
Chopped Veggie Mix
1 sachet
Garlic & Herb Seasoning
½
lemon
1 packet
flaked almonds
(Contains Almond; )
1 packet
chicken breast
1 packet
baby spinach leaves
1
Kumara
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut kumara into bite-sized chunks. Cut beetroot into small chunks. • Place kumara, beetroot, chopped veggie mix and garlic & herb seasoning on a lined oven tray. Add a drizzle of olive oil and season with salt and pepper. Toss to combine and roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast, season and turn to coat. • Heat a large frying pan over a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size).
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is baking, cut lemon into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. • When veggies are done, add baby spinach leaves and honey to tray and toss to combine.
• Slice chicken. • Divide roasted veggies between plates and top with chicken. • Spoon over lemon yoghurt and sprinkle with grated Parmesan. • Garnish with toasted almonds and serve with any remaining lemon wedges.