Oven-Baked Double Garlic & Herb Chicken
with Roast Veggie Toss & Dill-Parsley Mayo
- Almond
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
You can’t go wrong with garlic and herbs, or vibrant roasted veggies, or herby dill and parsley mayo. This meal is a greatest hits of our favourite flavours, with juicy chicken leading the way.
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
660 g
Chicken Breast
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
1 packet
Sweet Potato Chunks
1
Zucchini
1 packet
Rosemary
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into 1cm chunks.
• Cut zucchini into thick rounds.
• Pick and finely chop rosemary (see ingredients).
• Place beetroot, zucchini and sweet potato chunks on a lined oven tray. Drizzle with olive oil, sprinkle over rosemary, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• When veggies have 15 minutes remaining, place chicken steaks on a second lined oven tray.
• Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Bake until browned and cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
TIP: Use two oven trays if necessary.
• Once roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine.
• Season to taste with salt and pepper.
• Slice chicken.
• Divide roast veggie toss between plates. Top with garlic and herb chicken, spooning over any resting juices.
• Drizzle with dill & parsley mayonnaise and sprinkle with flaked almonds to serve. Enjoy!
Little cooks: Add the finishing touches by drizzling over the mayo and sprinkling the flaked almonds on top!
