HelloHero: Chorizo, Chicken & Root Veggie Traybake
with Parmesan Cheese & Herby Mayo
Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the creamy herb mayo, the sweetness of roast pumpkin works to balance out the richness of this dish. Enjoy!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
potato
1
beetroot
1 packet
Mild Chorizo
1 packet
peeled pumpkin pieces
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and beetroot into bite-sized chunks. Finely chop mild chorizo. • Place peeled pumpkin pieces, potato and beetroot on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. Bake until browned and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• When veggies have 15 minutes remaining, remove tray from the oven. • Add chorizo to the tray and sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.
• Meanwhile, roughly chop baby leaves. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. • Return pan to medium-high heat with a drizzle of olive oil. Cook baby leaves until tender, 2-3 minutes. • When the cheesy veggies and chorizo are done, add baby leaves, cooked chicken and a drizzle of white wine vinegar to the tray. Season to taste. • Gently toss to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide cheesy chorizo, chicken and veggie traybake between plates. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!