Miso-Glazed Chicken & Roast Veggie Medley
with Crispy Shallots
A chicken dinner is one of those meals that conjures bright and sunny images, but we’re going to challenge that with a dark miso glaze and a roasted pumpkin salad to add that crisp pop of flavour. It’s a new era of chicken that we are all here for.
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
1
parsnip
1
carrot
1
potato
2 clove
garlic
1 packet
chicken breast
½ packet
miso paste
(Contains Gluten, Soy; )
1 packet
sweet chilli sauce
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip, carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small bowl, combine garlic, the soy sauce and a drizzle of olive oil. • When the veggies have 5 minutes remaining, pour the soy-garlic mixture over the veggies. Return the tray to the oven and continue roasting until tender and caramelised.
TIP: If your oven tray is crowded, divide between two trays!
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan, then return to medium heat. Cook miso paste (see ingredients), sweet chilli sauce and a splash of water until slightly thickened, 1 minute. • Return chicken to the pan and turn to coat.
• When the veggies are done, remove tray from oven, then add baby spinach leaves. Season to taste and gently toss to combine.
• Slice the chicken. • Divide roast veggie medley between plates. • Top with miso-glazed chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!