Garlic-Herb Chicken & Roast Veggie Toss
with Green Dressing & Almonds- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Our garlic and herb seasoning is packed with oodles of savoury flavour, and when used as a coating it makes this tender chicken simply heavenly! Add a medley of veggies, crunchy flaked almonds and a drizzle of herby green dressing for satisfaction, guaranteed! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
carrot
1
beetroot
1
brown onion
1 bag
Peeled & Chopped Pumpkin
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Green Dressing
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut brown onion into thick wedges.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Spread carrot, beetroot, onion and peeled & chopped pumpkin over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• 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, a pinch of pepper and a drizzle of olive oil. • Add chicken, turning to coat.
• When the roast veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side.
TIP: Cook the chicken in batches if your pan is getting crowded!
TIP: Chicken is cooked through when it's no longer pink inside.
• Combine the roast veggies on one of the oven trays. • Add salad leaves to veggie tray, gently tossing to combine. Season to taste.
• Slice garlic-herb chicken. • Divide roast veggie toss between plates. Top with chicken. • Sprinkle with flaked almonds. Drizzle with green dressing to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the green dressing! Enjoy!
