Chermoula Chicken & Roast Veggie Toss
with Lemon Yoghurt Dressing & Flaked Almonds
- Almond
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
A colourful roasted veggie spread is on the menu tonight. With the likes of beetroot, sweet potato, zucchini and red onion, you'll have the perfect base for chermoula-spiced chicken to lay. *This recipe is under 550kcal per serving.*
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
330 g
Chicken Thigh
1 packet
Currants
(May be present: Soy, Gluten, Milk, Wheat.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lemon
1
Red Onion
1
Sweet Potato
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into 1cm chunks. • Cut beetroot into 1cm chunks. • Slice red onion into 2cm wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water. • Season with pepper, then add chicken thighand toss to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour!
• While the chicken is cooking, zest lemon to get a pinch, then slice into wedges. • Roughly chop baby spinach leaves. • In a small bowl, combine the lemon zest, remaining yoghurt and water. Season with saltand pepper. • In a large bowl, add baby spinach, currants and roasted veggies. Toss to combine.
• Slice the chermoula chicken. • Divide the roast veggie toss between plates. Top with the chicken and drizzle over the lemon yoghurt. Sprinkle with the flaked almonds. Serve with any remaining lemon wedges. Enjoy!
