Easy Lemon Pepper Chicken
with Creamy Pesto & Roast Veggie Toss- Eggs
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
Ingredients
1
Red Onion
330 g
Chicken Breast
1 sachet
Lemon Pepper Seasoning
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1
Capsicum
2
Sweet Potato
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut carrot and sweet potato into bite-sized chunks. • On a lined oven tray, spread out the prepped veggies in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Coat with the lemon pepper spice blend mix and heat pan as stated above. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.
• In a large bowl, combine the roasted veggies and baby spinach leaves. • Toss, then season to taste.
• Divide roast veggie toss and lemon pepper salmon between plates. • Serve drizzled with creamy pesto dressing. Enjoy!
