Nan's Chicken & Tuscan Roasted Veggies
with Hollandaise
Chicken and veggies is a simple weekday meal that never fails to please. How about we spice things up a bit tonight? Why not try roasting the chicken with our Nan’s special seasoning or sprinkling a Tuscan herb seasoning over a colourful serving of veggies so when they roast all those flavours will be locked in. A simple dish with a fantastic twist.
This recipe is under 650kcal per serving and under 30g carbohydrates 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!
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
Brown Onion
1
white turnip
1 packet
peeled pumpkin pieces
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Tuscan Herb Seasoning
1 sachet
Nan's Special Seasoning
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
1
olive oil
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut white turnip into bite-sized chunks.
• Place peeled pumpkin pieces, onion and turnip on a lined oven tray. • Drizzle with olive oil, sprinkle with Tuscan herb seasoning and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the tray and roast until toasted.
TIP: If your oven tray is crowded, divide between two trays!
• While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.
• 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 (depending on thickness).
TIP: The chicken is cooked when it is no longer pink inside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• In a second medium bowl, add roasted veggies, toasted almonds, baby spinach leaves and the balsamic vinegar. Season and gently toss to combine.
• Slice Nan's chicken. • Divide Tuscan roasted veggies and chicken between plates. Spoon any resting juices over chicken. • Drizzle with Hollandaise to serve. Enjoy!