Smokey Chicken & Roasted Veggies with Chipotle Yoghurt

Smokey Chicken & Roasted Veggies with Chipotle Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

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You can be sure dinnertime is nutritious and well-balanced with this meal. Enjoy a rainbow of veggies with a healthy serve of quality protein. The smokey spice blend on the chicken and the chipotle yoghurt ensures the flavour factor keeps on coming!

Tags:Calorie SmartNaturally Gluten-FreeNot Suitable for CoeliacsBalanced

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


butternut pumpkin


red onion





1 packet

chicken breast

1 sachet

All-American Spice Blend

(May be present Gluten)

1 tin


½ tub

mild chipotle sauce


1 packet

Greek-style yoghurt


1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2319 kJ
Fat13 g
of which saturates3.6 g
Carbohydrate47 g
of which sugars37.9 g
Dietary Fiber0 g
Protein52.5 g
Cholesterol0 mg
Sodium827 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 2cm thick wedges. Slice the red onion into 2cm wedges. Cut the carrot (unpeeled) into 1cm chunks. Thinly slice the capsicum. Place the pumpkin, onion, carrot and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the All-American spice blend and a drizzle of olive oil, then season with salt and pepper. Add the chicken and toss to coat.


Drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a second large bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a second large bowl.


While the corn is cooking, combine the mild chipotle sauce (see ingredients) and Greek yoghurt in a small bowl.

TIP: Add less chipotle sauce if you're sensitive to heat.


When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. Add the baby spinach leaves and roasted veggies to the corn and gently toss to combine. Season with salt and pepper.

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


Thickly slice the chicken. Divide the roasted veggie mixture between plates and top with the chicken, spooning over any resting juices from the pan. Drizzle with the chipotle yoghurt.