Aussie Chicken & Nutty Roast Veggie Salad
Kids’ Dinner: Cheesy Aussie Chicken Burger with Potato Chunks
Cook once, with a twist for the kids' dinner tomorrow night! Flavour juicy chicken breast with our crowd-pleasing Aussie spice blend, sear it in the pan and serve your half over a roast veggie-loaded salad; the remainder will be a burger stuffer for the kids.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4
potato
1
carrot
1
beetroot
1
red onion
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
tomato
2
bake-at-home burger buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Sesame, Hazelnut, Lupin, Almond.)
1 packet
creamy pesto dressing
(Contains: Eggs, Milk, Walnut; May be present: Macadamia, Almond, Cashew.)
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 sachet
Aussie spice blend
2 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Slice red onion into wedges.
Place potato on a lined oven tray. Place carrot, beetroot and onion on a second lined oven tray. Drizzle both veggie trays with olive oil and season with salt. Sprinkle garlic & herb seasoning over potato. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.
When veggies have 15 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine chicken, Aussie spice blend, a drizzle of olive oil and a pinch of salt. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water in a small bowl. Set aside. When roast veggies are ready, reserve 2 portions of roast potato for the kids' dinner. Transfer the remaining roast potato to the roast veggie tray, then add mixed salad leaves (1 medium bag for 2 people / 1 large bag for 4 people). Add grated Parmesan cheese and a drizzle of white wine vinegar. Toss to combine. Season to taste.
TIP: Toss the veggies on the oven tray to save on washing up!
Reserve two portions of chicken for the kids' dinner. Slice remaining chicken. Divide roast veggie salad between plates. Top with sliced Aussie chicken. Drizzle over dill-parsley dressing. Sprinkle with flaked almonds to serve.
For the kids' dinner, preheat oven to 240°C/220°C fan-forced. Thinly slice tomato. Halve bake-at-home burger buns. Place buns and reserved chicken and potato on a lined oven tray. Sprinkle chicken and potato with shredded Cheddar cheese. Bake until buns are heated through and cheese is melted, 5-8 minutes. Spread bun bases with creamy pesto dressing. Top with cheesy chicken, tomato and remaining mixed salad leaves. Serve with cheesy potato chunks and garlic aioli.
