Aussie Chicken & Rainbow Veggie Toss
with Kale, Fetta-Mayo & Almonds
- Milk
- Almond
- Sesame
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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 mayo and crunchy almonds for a nutritious dinner that's easy-peasy. This recipe is under 650kcal, over 30g protein, and under 40g carbohydrates per serving.
Ingredients
1
Beetroot
1
Carrot
330 g
Chicken Breast
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, 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
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
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.
• Roughly tear kale leaves, then discard stem.
• Place potato, carrot and beetroot on a lined oven
tray. Drizzle with olive oil 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 dill & parsley
mayonnaise.
• 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 chicken.
• Divide rainbow veggie toss between plates.
• Top with Aussie chicken.
• Sprinkle with flaked almonds.
• Drizzle over fetta-mayo dressing to serve. Enjoy!
