Kiwi-Spiced Chicken & Veggie Toss
with Hollandaise & Toasted Almonds
Spice it up, tonight's chicken is getting a hearty coating of our new Kiwi taste-tastic spice blend, bursting with specially crafted flavours we know you'll love. Roast the veggies and serve this meal with a drizzle of creamy hollandaise for a delicious kick.
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
Beetroot
1
Parsnip
½
Onion
1 packet
peeled pumpkin pieces
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Chicken Thigh
1 packet
baby leaves
1 packet
Hollandaise
(Contains Egg; )
1 sachet
Kiwi Spice Blend
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.
• Meanwhile, in a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. • Add chicken thigh and toss to coat.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.
• Set your air fryer to 200°C. • Place chicken into the air fryer basket and cook until cooked through, 10-13 minutes.
TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.
• Slice spiced chicken. • Divide zesty roast veggie toss between plates. Top with chicken and Hollandaise. • Garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds. Enjoy! Enjoy!