Easy Seared Chicken Steak & Herby Mayo
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easy Seared Chicken Steak & Herby Mayo

Easy Seared Chicken Steak & Herby Mayo

with Roast Beetroot & Apple Veggie Toss

Gather around and cosy up because this dinner will warm your stomach and your hear! It’s chicken, flavoured and seared to perfection, with a colourful veggie toss. It’s like eating a warm hug!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Over 30g protein
Allergens:
Almond
Egg
Soy

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

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Parsnip

1

Apple

½

Lemon

1 packet

Diced Beetroot

1 packet

flaked almonds

(Contains Almond; )

1 sachet

Nan's Special Seasoning

1 packet

chicken breast

1 packet

baby leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

1 tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)2390 kJ
Calories571 kcal
Fat25.2 g
of which saturates3.1 g
Carbohydrate37.3 g
of which sugars13.7 g
Dietary Fibre9.8 g
Protein46.9 g
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-size chunks. Slice apple and lemon into wedges. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken breast and toss to combine.

2
2

• Place potato, parsnip, apple and diced beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender,20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to combine. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

4
4

• Slice chicken. • When roast veggies have cooled a little, add baby spinach leaves, a generous squeeze of lemon juice and a pinch of salt to oven tray and gently toss to combine. • Divide roast beetroot and apple veggie toss between plates. • Top with seared chicken and drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds. Serve with remaining lemon wedges. Enjoy!