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!
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
Instructions
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.