Aussie Chicken & Roast Veggie Salad
with Garlic Sauce & Pepitas
- Eggs
- Milk
- Sesame
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
The key to a killer salad? Having a mixture of flavours and textures, and plenty of hearty ingredients to leave you satisfied. Topped with Aussie-spiced chicken breast, this one ticks all those boxes. Enjoy! This recipe is under 650kcal per serving. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
carrot
1
capsicum
1
sweet potato
1
beetroot
½
lemon
1 packet
chicken breast
1 bag
mixed leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Cut carrot and capsicum into bite-sized chunks. Cut sweet potato and beetroot into small cubes. Spread prepped veggies over two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
Meanwhile, slice lemon into wedges. Set aside.
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken, turning to coat.
When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Set aside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
Add mixed leaves to the roast veggie tray. Gently toss to combine.
Slice Aussie chicken. Divide roast veggie salad between plates. Top with chicken. Drizzle with garlic sauce. Garnish with pepitas. Serve with lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty blend of roasted veggies, spiced chicken, and garlic sauce. Some found the garlic overpowering; adjust to taste.
- Ease of prep: Customers appreciated how easy it was to put together, with some opting to oven-bake the chicken alongside the veggies for convenience.
- Suggestions: Several recommended adding haloumi or broccoli for variety. Consider reducing beetroot if it's not to your taste.
- Texture: The pepitas added a welcome crunch, while the mix of roasted veggies created a satisfying blend of textures.
