Lemon Pepper Chicken & Honey Yoghurt
with Roast Root Veggie Salad & Caramelised Onion
We’ve been digging for gold and now we finally have it! These root veggies are priceless additions to a salad, hearty and earthy, they add volumes of flavour to zesty pepper chicken bites. The crowning jewel is a sweet honey yoghurt!
This recipe is under 650kcal 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
2
potatoes
1
carrot
1
parsnip
1
beetroot
1
Brown Onion
½
lemon
1 sachet
lemon pepper spice blend
1 packet
Diced Chicken
1 bag
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1 tsp
honey
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Peel potato, then cut into bite-sized chunks. Cut carrot and parsnip into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Set aside to slightly cool.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice onion. Cut lemon into wedges. • In a small bowl, combine Greek-style yoghurt, a squeeze of lemon juice and the honey. Season with salt and pepper. Set aside. • In a large bowl, combine lemon pepper spice blend, a drizzle of olive oil and a generous pinch of salt. Add diced chicken and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a second small bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until cooked through, 3-4 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• In a second large bowl, combine mixed salad leaves, roasted veggies and a drizzle of white wine vinegar and olive oil. Season and gently toss to combine.
• Divide roast root veggie salad between bowls. Top with lemon pepper chicken and caramelised onion. • Drizzle with honey yoghurt dressing and serve with any remaining lemon wedges. Enjoy!