Chermoula Chicken & Roast Veggie Toss
with Lemon Yoghurt Dressing & Flaked Almonds
A colourful roasted veggie spread is on the menu tonight. With the likes of beetroot, sweet potato, zucchini and red onion, you'll have the perfect base for chermoula-spiced chicken to lay.
This recipe is under 550kcal per serving.
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
1
sweet potato
1
zucchini
1
beetroot
1
red onion
2 clove
garlic
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
chicken breast
½
lemon
1 packet
baby spinach leaves
1 packet
currants
(May be present: Soy, Gluten, Wheat, Milk.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into 1cm chunks. • Cut beetroot into 1cm chunks. • Slice red onion into 2cm wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice chicken breast into thin strips. Finely chop the garlic. • In a medium bowl, combine the chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water. Season with pepper, then add the chicken breast and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.
TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, zest lemon to get a pinch, then slice into wedges. • Roughly chop baby spinach leaves. • In a small bowl, combine the lemon zest, remaining yoghurt and water. Season with saltand pepper. • In a large bowl, add baby spinach, currants and roasted veggies. Toss to combine.
• Roughly chop parsley leaves. • Divide roast veggie toss between plates. Top with chermoula chicken and drizzle over the lemon yoghurt. • Sprinkle with flaked almonds. Serve with any remaining lemon wedges. Enjoy!
