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Aussie Chicken & Rainbow Veggie Toss

Aussie Chicken & Rainbow Veggie Toss

with Kale & Garlicky Fetta-Pesto Drizzle
4.5(7)
Recipe Development Team
Recipe Development TeamUpdated on October 14, 2026
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Get up to $230 off
Calories
: 
556 kcal
Protein
: 
41.5g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk

This classic roasted chicken and veggie toss gets a colourful lift from earthy beetroot and nutrient-dense kale. We've finished it with a herby fetta-pesto sauce for a tasty dinner that’s easy-peasy.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Beetroot

1

Carrot

330 g

Chicken Thigh

½ packet

Creamy Pesto Dressing

(Contains: Milk)

1 packet

Fetta Cubes

(Contains: Milk)

1

Garlic

1

Kale

2

Potato

1 sachet

Aussie Spice Blend

Not included in your delivery

1 drizzle

olive oil

Energy (kJ)2330 kJ
Calories556 kcal
Fat26.3 g
of which saturates6 g
Carbohydrate34.3 g
of which sugars14.5 g
Dietary Fibre10.6 g
Protein41.5 g
Sodium953 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Roughly tear kale leaves, then discard stem. • Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 20-25 minutes. • Remove veggie tray from oven. Add kale and a pinch of salt, gently tossing to combine. Return to the oven to roast until tender, a further 5-8 minutes. Set aside to cool slightly. TIP: If your oven tray is crowed, divide the veggies between two trays.

Make the fetta-pesto dressing
2

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic to a small bowl. Crumble in fetta cubes and mash to combine. Stir in creamy pesto dressing.

Prep the chicken
3

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat.

Cook the chicken
4

• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

Bring it all together
5

• Add golden goddess dressing to roast veggie tray. • Gently toss to combine.

Finish & serve
6

• Slice Aussie chicken. • Divide roast veggie toss between plates. Top with chicken. • Sprinkle with flaked almonds. Drizzle over some fetta-pesto dressing, serving the remainder on the side. Enjoy!

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