Lemony Ginger Chicken & Roast Veggie Toss
with Crispy Shallots & Garlic Aioli
- Sesame
- Eggs
- Soy
- Gluten
- May contain traces of allergens
Bursting with bold Asian-inspired flavours, nip that takeaway craving in the bud with this citrusy and zingy chicken dish. To keep the carbs in check, skip the rice and serve on a subtly sweet and earthy roast veggie toss. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
potato
1
carrot
1
capsicum
1 clove
garlic
½
lemon
1 packet
ginger paste
½ packet
sesame oil blend
(Contains: Sesame;)
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
crispy shallots
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1 pinch
brown sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine ginger paste, lemon zest, garlic, sesame oil blend (see ingredients), the soy sauce and the brown sugar. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• 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 (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Remove pan from heat, then add the lemon ginger mixture. Cook until bubbling, 1 minute. • Turn chicken to coat, then remove from heat.
• To the roast veggie tray, add baby spinach leaves and a squeeze of lemon juice. Gently toss to combine.
• Slice the lemony ginger chicken. • Divide chicken and roast veggie toss between plates. Spoon any remaining sauce from the pan over chicken. • Sprinkle with crispy shallots. Serve with garlic aioli and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the bold, zingy flavours, especially the ginger and lemon sauce. Some found it mild; adding extra lemon zest boosted the taste.
- Ease of prep: Quick and simple to make, with one customer noting their 14-year-old successfully prepared the dish.
- Suggestions: Several recommended using chicken thighs or tenderloins instead of breast for more tender results. Some preferred red capsicum over green for better flavour.
- Portions: A few found the serving size small, particularly for the spinach. Consider adding extra veggies or sides if you're extra hungry.
- Texture: The crispy shallots added a nice crunch, though some found them slightly chewy. Try toasting them briefly for extra crispness.
