Honey Chicken & Creamy Roast Veggie Salad
with Roasted Almonds
We're big honey chicken fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy pesto dressing and top with crunchy almonds for the best balance of flavours and textures. Don't forget the herb garnish, it really makes everything sing!
This recipe is under 650kcal 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
carrot
2
potato
1
white turnip
1
leek
1 sachet
Aussie Spice Blend
1 packet
Mixed Salad Leaves
1 packet
creamy pesto dressing
(Contains Soy; )
1 packet
parsley
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays!
• When the veggies have 5 minutes cook time remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks 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, turning chicken to coat.
TIP: Chicken is cooked when it's no longer pink inside.
• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Season with salt and pepper.
• Roughly chop parsley. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Divide creamy roast veggie salad between bowls. Top with honey chicken, parsley and roasted almonds to serve. Enjoy!