Garlic Chicken & Roast Veggie Toss
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Garlic Chicken & Roast Veggie Toss

Garlic Chicken & Roast Veggie Toss

with Italian Truffle Mayo

In four simple steps, whip up an easy garlic chicken dish that is an all-time classic. To keep the carbs in check, we've added a bountiful roast veggie toss that nips that carb craving in the bud. We've also added our favourite truffle mayo to take this one up a notch.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount





1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 bag

Peeled & Chopped Pumpkin

1 sachet

Nan's special seasoning

1 bag

baby spinach leaves

1 packet

Italian truffle mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)1896 kJ
Fat18.4 g
of which saturates2.1 g
Carbohydrate25.4 g
of which sugars10.4 g
Dietary Fibre8.9 g
Protein45.2 g
Sodium868 mg
The average adult daily energy intake is 8700 kJ



• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • 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 & herb seasoning and a drizzle of olive oil. Season, then add chicken, turning to coat.

Little cooks: Help toss the chicken in the seasoning!


• Place peeled & chopped pumpkin, potato and zucchini on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool. • When roast veggies have cooled a little, add baby spinach leaves and a drizzle of vinegar to oven tray and gently toss to combine.

Little cooks: Take charge by adding the spinach and vinegar to the veggies and tossing to combine!!


• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.


• Slice chicken. • Divide roast veggie toss and garlicky chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!