Honey-Thyme Chicken & Roast Veggie Toss
with Feta & Garlic Aioli
A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan, giving a crispy, sticky finish. The tender chicken breast is packed with fantastic flavour and complements the bed of delicious roast veggies. Dig in!
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 bunch
thyme
1 unit
parsnip
1 unit
Kumara
1 unit
onion
2 clove
garlic
1 packet
peeled pumpkin pieces
½ packet
wholegrain mustard
(Contains Sulphites; )
1 packet
chicken breast
1 bag
baby spinach leaves
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Pick the thyme leaves. Cut the kumara and parsnip (both unpeeled) into 1cm chunks. Slice the red onion into 3cm wedges. Finely chop the garlic (or use a garlic press).
TIP: Cut the veggies to size so they cook in time.
Spread the kumara, parsnip, onion and peeled & chopped pumpkin over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.
While the veggies are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), a drizzle of olive oil, the remaining thyme and a splash of water in a small bowl. Season with salt and pepper and mix well. Set aside.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Reduce the heat to medium, then pour the honey-thyme sauce into the pan and turn to coat the chicken. Cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Remove from the heat.
TIP: The chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the roasted veggies and baby spinach leaves.
Thickly slice the chicken. Divide the roast veggie toss between plates and top with the honey-thyme chicken. Spoon over any remaining sauce from the pan. Crumble over the feta and serve with the garlic aioli.