Garlic & Herb Chicken
with Roast Veggie Toss & Creamy Pesto
- Milk
- Eggs
- Walnut
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Pecan
- Walnut
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 breast leading the way. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
potato
1
zucchini
1
beetroot
1
carrot
1 packet
chicken breast
½ bag
kale
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew)
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1 sachet
garlic & herb seasoning
Not included in your delivery
1
olive oil
1 tsp
water
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut the potato and zucchini into bite-sized chunks. Cut the beetroot into small chunks. Thickly slice the carrot into half-moons. Tear the kale leaves (see ingredients) off the stem, then roughly chop leaves.
Place the potato and carrot on a lined oven tray. On a second lined oven tray, place the beetroot and zucchini. Drizzle both veggie trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, combine a drizzle of olive oil and the garlic & herb seasoning in a large bowl. Season, then set aside. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Add to the garlic & herb mixture, turning to coat.
When the veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
Combine the slightly cooled roast veggies on one of the trays. Set aside. In a small bowl, combine the creamy pesto dressing and the water.
Slice the garlic and herb chicken. Divide the roast veggie toss between plates. Top with the chicken, spooning over any resting juices. Drizzle with the creamy pesto. Sprinkle with the pepitas to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy pesto dressing is a clear standout, widely praised for lifting the whole dish. The garlic and herb seasoning on the chicken was also a favourite, though some found the overall flavour mild and suggested extra seasoning on the veggies.
- Ease of prep: Most found this straightforward and quick to pull together on a weeknight. Some noted that slicing chicken breast horizontally can be tricky — flattening it with a mallet and cooking slightly longer works well as an alternative.
- Suggestions: Beetroot can take longer to roast than other vegetables, so consider adding it to the oven a few minutes earlier. Several customers noted that potatoes also benefit from a little extra roasting time, and cutting zucchini into larger chunks helps it keep its texture. Some added feta or extra pesto to boost flavour, and a handful found that using only half the seasoning packet kept the saltiness in check. Turnip, when substituted for zucchini, was widely found to be bitter and unpleasant — leaving it out or swapping for another vegetable is worth considering.
- Leftovers: This dish holds up well the next day, with many customers enjoying the roast veggies and chicken cold or reheated for lunch.
- Portions: A few found the meal on the lighter side for dinner, particularly the chicken quantity — adding an extra breast is easy given the generous amount of sauce provided.
