Nan's Chicken & Roast Veggie Toss
with Feta & Flaked Almonds
Our popular Nan's special seasoning, with paprika, pepper, onion and garlic, instantly adds a rich, traditional flavour to succulent chicken breast. Add creamy feta and roasted veggies for a dish worth enjoying again and again.
Unfortunately, this week's tomato was in short supply, so we've replaced it with carrot. Don't worry, the 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
2 unit
Kumara
1 unit
parsnip
1 unit
beetroot
1 unit
onion
1 unit
carrot
1 packet
chicken breast
1 sachet
Nan's Special Seasoning
1 packet
flaked almonds
(Contains Almond; )
1 bag
baby spinach leaves
drizzle
balsamic glaze
(Contains Sulphites; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Cut the parsnip, beetroot and carrot (all unpeeled) into 1cm chunks. Slice the red onion into 3cm wedges. Divide the kumara, parsnip, beetroot, carrot and onion over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
In a medium bowl, combine Nan's special seasoning with a little drizzle of olive oil and a pinch of pepper. Add the chicken and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).
TIP: The chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the roasted veggies and baby spinach leaves. Season to taste with salt and pepper.
Thickly slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Drizzle with the balsamic glaze. Sprinkle with the toasted almonds and crumble over the feta.