Golden Chicken & Roast Veggie Medley
with Lemon Yoghurt Hummus
Are you ready for a tasty yoghurt that goes perfectly with spiced chicken? If the answer is yes, then may we recommend the zesty hummus yoghurt to drizzle over everything, including the roast veggies, tossed into a salad.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 portion
cauliflower
1
carrot
1
potato
½
lemon
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast
1 bag
baby spinach leaves
1 sachet
Middle Eastern Seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Cut cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over Middle Eastern seasoning, drizzle with olive oil and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine hummus, Greek-style yoghurt and lemon zest. Season with salt and pepper and set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend, a pinch of salt and a drizzle of olive oil.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and turn to coat.
TIP: The chicken is cooked when it's no longer pink inside.
• When the veggies are done, add baby spinach leaves and a generous squeeze of lemon juice to the tray. Toss to combine and season with salt.
• Slice golden chicken. Divide roast veggie medley between plates. • Top with chicken and lemon yoghurt hummus. • Serve with any remaining lemon wedges. Enjoy!