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.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1
capsicum
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
chicken breast
1 bag
salad leaves
1 packet
creamy pesto dressing
(Contains Soy; )
1
carrot
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
1 drizzle
balsamic vinegar
¼ tsp
salt
½ tbs
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and capsicum into bite-sized chunks. Thickly slice the carrot into half-moons.
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 spread out evenly. Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning, the plain flour and a pinch of salt and pepper. Add the chicken and turn to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 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 cooked, add the salad leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine.
Slice the spiced chicken. Divide the roast veggie toss between plates and top with the chicken. Spoon over the creamy pesto dressing and garnish with the toasted almonds to serve.