Onion Chutney-Glazed Halloumi & Chicken
with Herby Roasted Veggies & Garlic Yoghurt
An onion chutney is truly an all-rounder. It can go with anything, so why not try it with squeaky halloumi? It’s going to blow your mind with the sweet and sticky tastes on top of a roast veggie toss. It’s another win for onion chutney!
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
potato
½
Onion
1 packet
peeled pumpkin pieces
1 sachet
Kiwi Spice Blend
½
lemon
2 clove
garlic
1 packet
Halloumi
(Contains Milk; )
½ packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
baby leaves
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut onion into wedges. • Place potato and onion on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have 15 minutes cook time remaining, add peeled pumpkin pieces to tray and cook until tender.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. Finely chop garlic. • Cut halloumi into 1cm-thick slices. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt (see ingredients) and a squeeze of lemon juice and stir to combine. Season to taste.
• When the veggies have 10 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney, the balsamic vinegar and a splash of water, turning halloumi to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the roasted veggies are done, remove tray from oven, then add baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine.
• Divide herby roasted veggies between bowls. • Top with onion chutney-glazed halloumi and chicken. Dollop over garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!