Nan's Chicken & Roast Veggie Traybake
with Creamy Pesto Dressing
Our popular Nan's special seasoning - a perfect blend of paprika, pepper, onion and garlic - instantly adds a rich, traditional flavour to succulent chicken breast. Add a creamy pesto dressing and roasted veggies for a dish worth enjoying again and again.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
3
potatoes
1
capsicum
1
carrot
1 packet
flaked almonds
(Contains Almond; )
1 bag
baby kale
1 packet
creamy pesto dressing
(Contains Soy; )
1 packet
chicken breast strips
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut potato and capsicum into bite-sized chunks. Cut carrot into thick half-moons. • In a medium bowl, combine Nan's special seasoning, the plain flour and a pinch of salt and pepper. Add chicken breast strips and turn to coat.
• Place the potato, capsicum and carrot on a lined oven tray. • Drizzle with olive oil, add the salt and season with pepper. Toss to coat and spread out evenly. • Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies!
• While the veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• When the veggies are done, add baby kale and a drizzle of balsamic vinegar to the tray and gently toss to combine.
• Divide roast veggie toss between bowls and top with chicken. • Spoon over creamy pesto dressing and garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds.