Double Baked Garlic-Herb Chicken & Beetroot Medley
with Spinach & Creamy Pesto Dressing
You can't go wrong with garlic and herbs, or vibrant roasted veggies, or creamy pesto. This meal is a greatest hits of our favourite flavours, with juicy chicken leading the way.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
660 g
Chicken Breast
1 packet
Baby Spinach Leaves
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
Sweet Potato Chunks
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Cashew, Macadamia, Almond.)
1
Zucchini
1 sachet
Garlic & Herb Seasoning
1
Beetroot
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. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when it is cooked. it's done when you can pierce it with a fork.
• 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 (when no longer pink inside), 14-16 minutes. TIP: Use two oven trays if necessary.
• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. • In a small bowl, combine creamy pesto dressing and the water. Little cooks: Help combine the pesto and water!
• Slice garlic and herb chicken. • Divide roast veggie toss between plates. Top with chicken, spooning over any resting juices. • Drizzle with creamy pesto dressing and sprinkle with pepitas to serve. Enjoy! Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.
