Spiced Chicken & Garlicky Asparagus Salad
with Roasted Potatoes & Creamy Pesto Dressing
Tonight’s tender chicken is calling our name - lightly spiced, juicy and steaming hot, we can’t resist! Simple sides are the best accompaniments, like golden, roasted chunks of potato and some garlicky greens. Alright, we’re done explaining, you can dive in now!
This recipe is under 650kcal per serving.
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
1 bunch
asparagus
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Classic Roast Seasoning
1 packet
chicken breast
1 packet
Mixed Salad Leaves
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-size chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, trim and halve asparagus. • Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• 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 steaks, season with pepper and toss to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out and return frying pan to a medium-high heat with drizzle of olive oil. Add asparagus and cook until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl.
• To the bowl with asparagus, add mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste and toss to combine.
• Slice chicken. • Divide spiced chicken, roast potatoes and garlicky asparagus salad between plates. • Top chicken with creamy pesto dressing. Garnish with flaked almonds. Enjoy!