Aussie Chicken & Roast Veggie Salad with Dill Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
- Sesame
- Milk
- Gluten
- Milk
- Traces of Tree Nuts
- Peanuts
- Soy
- May contain traces of allergens
The key to making a killer salad? Having a mixture of flavours and textures, and enough hearty ingredients to ensure you feel satisfied at the end. This one ticks all those boxes to make it the perfect nutritionally balanced meal.
Ingredients
1
carrot
1
capsicum
1
sweet potato
1
beetroot
1 packet
roasted seed mix
(Contains: Sesame; May be present: Gluten, Milk, Tree Nuts, Peanuts, Soy.)
½
lemon
1 bunch
dill
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
chicken breast
1 sachet
Aussie spice blend
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and capsicum into 2cm chunks. Cut the sweet potato (unpeeled) and beetroot (unpeeled) into 1cm cubes. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. In the 5 minutes before the veggies have finished roasting, remove the oven tray, sprinkle over the pepitas and return the tray to the oven. Set aside to cool.
While the veggies are roasting, zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the dill. In a small bowl, combine the Greek-style yoghurt, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and 1/2 the dill. Season with salt and pepper.
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 medium bowl, combine the Aussie spice blend and a a drizzle of olive oil. Add the chicken steaks and season with pepper. Toss to coat and set aside.
When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Set aside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
When the roast veggies have cooled a little, add the spinach & rocket mix to the oven tray and gently toss to combine. Slice the chicken.
Divide the roast veggie salad between plates. Top with the Aussie chicken. Drizzle over some of the dill yoghurt and serve the rest on the side. Garnish with the remaining dill. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavours, with the dill yoghurt and Aussie spice blend receiving praise. Some found the lemon overpowering.
- Ease of prep: Customers appreciated the simplicity and quick preparation, though a few mentioned the prep was a bit much for one person.
- Suggestions: Several suggested adjusting the beetroot, with some preferring to omit it. Others recommended adding more seasoning to the roast veggies.
- Portions: Some felt the chicken portion was small, while others found the overall meal size satisfying. A few wanted more veggies.
- Leftovers: The salad was popular as a lunch option the next day, with several mentioning they'd happily eat it again.
