Aussie Chicken & Roast Veggie Toss
with Kale, Fetta-Pesto Dressing & Almonds
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
1
Beetroot
1
Carrot
330 g
Chicken Breast
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Brazil nut, Hazelnut, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1
Kale
2
Potato
1 sachet
Aussie Spice Blend
Cooking Steps
• 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.
• 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.
• 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 and a drizzle of olive oil. Add chicken, turning to coat.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • 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.
• Add golden goddess dressing to roast veggie tray. • Gently toss to combine.
• 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!
