Dinner - Aussie Chicken & Nutty Roast Veggie Salad
Dinner 2.0 - Cheesy Aussie Chicken Burger with Potato Chunks
- Eggs
- Almond
- Milk
- Gluten
- Soy
- Wheat
- Walnut
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Lupin
Ingredients
1 packet
Mayonnaise
(Contains: Eggs;)
1
Red Onion
660 g
Chicken Breast
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Milk, Gluten, Soy, Wheat; May be present: Hazelnut, Sesame, Almond, Lupin.)
1 sachet
Aussie Spice Blend
4
Potato
1
Tomato
1 sachet
Garlic & Herb Seasoning
2 packet
Mixed Salad Leaves
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Cashew, Macadamia, Almond.)
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Beetroot
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Slice red onion into wedges.
Place potato on a lined oven tray. Place carrot, beetroot and onion on a second lined oven tray. Drizzle both veggie trays with olive oil and season with salt. Sprinkle garlic & herb seasoning over potato. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.
When veggies have 15 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine chicken, Aussie spice blend, a drizzle of olive oil and a pinch of salt. In a large frying pan, heat a drizzle of olive oil over medium high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water in a small bowl. Set aside. When roast veggies are ready, reserve 2 portions of roast potato for the kids' dinner. Transfer the remaining roast potato to the roast veggie tray, then add mixed salad leaves (1 medium bag for 2 people / 1 large bag for 4 people). Add grated Parmesan cheese and a drizzle of white wine vinegar. Toss to combine. Season to taste.
Reserve two portions of chicken for the kids' dinner. Slice remaining chicken. Divide roast veggie salad between plates. Top with sliced Aussie chicken. Drizzle over dill-parsley dressing. Sprinkle with flaked almonds to serve. Enjoy!
For the kids' dinner, preheat oven to 240°C/220°C fan-forced. Thinly slice tomato. Halve bake at-home burger buns. Place burger buns and reserved chicken and potatoes on a lined oven tray. Sprinkle potato and chicken with shredded Cheddar cheese. Bake until buns are heated through and cheese is melted, 5-8 minutes. Spread burger bun bases with creamy pesto dressing. Top with cheesy chicken, tomato and remaining mixed salad leaves. Serve with cheesy potato chunks and mayonnaise. Enjoy!
