Double Garlic Chicken & Veggie-Olive Toss
with Green Dressing, Yoghurt & Almonds- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1
Red Onion
660 g
Chicken Breast
1 packet
Green Dressing
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
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Kalamata Olives
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice carrot and zucchini into half-moons. Cut sweet potato into bite-sized chunks. Peel and cut red onion (see ingredients) into wedges. • Place sweet potato, red onion, carrot and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
--------------CCM TEXT--------------• • Meanwhile, roughly chop kalamata olives. Halve snacking tomatoes (see ingredients). Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic paste, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat.
-------------CCM TEXT--------------• • When the veggies have 10 minutes remaining, 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: Chicken is cooked through when it is no longer pink inside.
• Add baby spinach, olives, snacking tomatoes and a drizzle of vinegar to the tray with roasted veggies. Toss to combine. Season to taste. • Slice Mediterranean chicken. • Divide roast veggie toss between bowls. Top with chicken. • Drizzle green dressing over chicken. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!
