Seed-Crusted Chicken & Roast Veggie Toss
with Yoghurt
t’s a good idea to have an extra layer on you, but how about on tonight’s dinner? Let’s add layers upon layers of flavour by crusting the chicken in pumpkin seeds, our Aussie spice blend and golden breadcrumbs for a crunchy texture. Cook it up and serve with a tangy yoghurt.
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
1
beetroot
1
Brown Onion
1
carrot
1 packet
chicken breast
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1
courgette
1 packet
Pumpkin Seeds (Pepitas)
1 sachet
Aussie Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into thin wedges. Cut onion into thick wedges. Cut carrot and courgette into bite-sized chunks. • Place beetroot, onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until almost tender, 10-15 minutes. • Remove tray from the oven. Add courgette, drizzle with olive oil and season. Return tray to the oven and roast until tender, a further 10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Crush pumpkin seeds in their packet using a rolling pin or with a pestle and mortar, until resembling fine crumbs.
• In a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken and turn to coat. • Add crushed pumpkin seeds and the panko breadcrumbs (see ingredients). Turn chicken again, pressing on seed mixture to coat.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken until golden and cooked through, 3-5 minutes each side (cook in batches if pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine.
• Slice the chicken. • Divide roast veggie toss and seed-crusted chicken between plates. • Serve with Greek-style yoghurt. Enjoy!