Chimichurri Chicken & Roast Veg
with Dukkah & Pine Nuts
- Almond
- Sesame
- Tree nuts
- Pine nut
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Soy
- Pistachio
- Wheat
- Pecan
- Cashew
- Gluten
- Hazelnut
- Macadamia
- May contain traces of allergens
- Almond
- Sesame
- Tree nuts
Ingredients
1
Red Onion
330 g
Chicken Breast
1 sachet
Dukkah
(Contains: Almond, Sesame May be present: Peanuts, Pine nut, Milk, Walnut, Brazil nut, Soy, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
2
Garlic
1 packet
Pine Nuts
(Contains: Tree nuts, Pine nut May be present: Peanuts, Milk, Walnut, Brazil nut, Soy, Pistachio, Pecan, Cashew, Hazelnut, Macadamia, Almond, Sesame, Tree nuts.)
2
Sweet Potato
1 packet
Balsamic Vinaigrette Dressing
1
Lemon
1 packet
Mixed Salad Leaves
1
Beetroot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Chop the veggies to the correct size so they cook in the allocated time. Place the sweet potato, beetroot, onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat and roast for 25-30 minutes, or until tender. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chicken breast, lemon zest, 3/4 of the garlic and a drizzle of olive oil.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Set aside.
When the veggies have 15 minutes remaining, return the frying pan to a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Set aside to rest. TIP: Chicken is cooked through when it is no longer pink inside.
While the chicken bakes, very finely chop the coriander and parsley. In a small bowl, combine the coriander, parsley, sugar, the salt, olive oil (1 tbs for 2 people / 2 tbs for 4 people), vinegar and the remaining garlic. TIP: Add the garlic a little at a time to suit your taste. Season with a pinch of pepper and mix well. Add the balsamic vinaigrette dressing (see ingredients list) and the mixed salad leaves to a medium bowl and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Thickly slice the chicken. Divide the salad between plates and top with roasted vegetables and the chimichurri chicken. Spoon over the coriander chimichurri and sprinkle with the pine nuts. Serve with the lemon wedges.
