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Aussie-Spiced Chicken & Roast Veggie Salad

Aussie-Spiced Chicken & Roast Veggie Salad

with Creamy Garlic Sauce & Almonds
4.5(8)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
475 kcal
Protein
: 
45.7g protein
Difficulty
: 
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

330 g

Chicken Breast

1 packet

Peeled & Chopped Pumpkin

1

Brown Onion

1 sachet

Aussie Spice Blend

1 packet

Garlic Sauce

1 packet

Flaked Almonds

1 packet

Balsamic Vinaigrette Dressing

1

Beetroot

1 packet

Spinach & Rocket Mix

1 sachet

Everything Garnish

Calories475 kcal
Energy (kJ)1990 kJ
Fat20.8 g
of which saturates2.7 g
Carbohydrate25.8 g
of which sugars19.4 g
Dietary Fibre9.7 g
Protein45.7 g
Sodium1010 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Baking Paper

Cooking Steps

PDF
Roast the veggies
1

• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut brown onion into wedges. • Place peeled & chopped pumpkin, beetroot and onion a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Cook the chicken
2

• When veggies have 10 minutes remaining, 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 breast, tossing to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

Assemble the roast veggie salad
3

• To tray with roast veggies, add spinach and rocket mix, balsamic vinaigrette dressing and everything garnish (see ingredients), tossing to combine. Season with salt and pepper.

Finish & serve
4

• In a small bowl, combine horseradish sauce and mayonnaise. Season with pepper. • Slice chicken if preferred. • Divide roast veggie salad between bowls. Top with chicken. Spoon over creamy horseradish sauce. Sprinkle over flaked almonds. Enjoy!

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