Garlic & Herb Chicken
with Roast Veggie Medley & Dill–Parsley Mayo
You can't go wrong with garlic and herbs, or roasted veggies, or dill-parsley mayo... Know where we're going with this? That's right, this meal is the greatest hits of our favourite flavours, with juicy chicken breast leading the way.
Unfortunately, this week's courgette was in short supply, so we've replaced it with tomato. Don't worry, the 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
2 unit
tomato
2 unit
carrot
1 unit
onion
2 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 unit
parsnip
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
2 tsp
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the tomato into 3cm wedges. Slice the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 3cm wedges. Cut the parsnip into 1cm chunks.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the peeled & chopped pumpkin on an oven tray lined with baking paper and the tomato, carrot, onion and parsnip on a second oven tray lined with baking paper. Drizzle both trays with olive oil and add a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, combine the garlic & herb seasoning, a generous drizzle of olive oil and a pinch of salt and pepper in a large bowl. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the garlic-herb mixture and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Repeat with the remaining chicken.
TIP: The chicken is cooked when it is no longer pink inside.
In a large bowl, combine the roasted veggies and baby spinach leaves and toss well to combine. In a small bowl, combine the dill & parsley mayonnaise and the water.
Thinly slice the chicken. Divide the roast veggie toss between plates and top with the garlic and herb chicken. Spoon over any resting juices from the chicken. Drizzle over the dill-parsley mayo.