Lemon Pepper Chicken & Roast Root Veggie Salad
with Caramelised Onion & Honey Yoghurt Dressing
A zesty chicken is always a fun dinner option and a great way to switch things up. With a nutritious addition of crisp salad leaves, dotted with roasted veggies and drizzled over in a cooling yoghurt. Top it with that special lemon chicken for a new favourite dinner.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
parsnip
1
beetroot
1
Brown Onion
½
lemon
1 sachet
lemon pepper spice blend
1 packet
Diced Chicken
1 bag
salad leaves
1
Kumara
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1 tsp
honey
1 tbs
balsamic vinegar
1 drizzle
white wine vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. Peel kumara, then cut 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 regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken 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 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 to serve. Enjoy!